Chunky Vegetable Stew with Potato Rosti
This chunky vegetable stew with potato rosti is a real winter warmer of a dish for chilly evenings. The stew is rich in nutrients and the rostis are delicious – made with potatoes, flour and seasoning.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 2 1x
- Category: Entree
- Cuisine: USA (Traditional)
Ingredients
Scale
- 1 onion cut into wedges
- 2 crushed cloves garlic
- 1 diced zucchini
- 6 quartered button mushrooms
- 1 diced bell pepper
- 1 sliced leek
- 1 sliced carrot
- ½ tsp ground cumin
- Juice of ½ orange
- 1 can chopped tomatoes
- Spray oil
For the Rösti:
- 14 oz (400g) peeled, grated potatoes, squeezed dry in towel
- 1 tablespoon all-purpose flour
- Approx 1 teaspoon of seasoning for the flour (salt, pepper and any herbs or spices you want)
Instructions
- For the stew, heat the spray oil and gently fry the onion and garlic until beginning to brown.
- Add the remaining stew ingredients.
- Bring to boil then lower the heat and simmer for 15 minutes.
- For rösti combine the potato, flour, onion and seasoning.
- Fry 1/3 cupfuls of the mixture in the spray oil, spreading each to 3 inch (8cm) rounds.
- Cook for 3 minutes on each side.
- Keep warm until all the rösti are made.
- Serve with fresh basil.
- This chunky vegetable stew with potato rosti is a well-balanced dish which the whole family will love.