Chunky Vegetable Stew with Potato Rosti

Chunky Vegetable Stew with Potato Rosti

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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.


  • 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)


  1. For the stew, heat the spray oil and gently fry the onion and garlic until beginning to brown.
  2. Add the remaining stew ingredients.
  3. Bring to boil then lower the heat and simmer for 15 minutes.
  4. For rösti combine the potato, flour, onion and seasoning.
  5. Fry 1/3 cupfuls of the mixture in the spray oil, spreading each to 3 inch (8cm) rounds.
  6. Cook for 3 minutes on each side.
  7. Keep warm until all the rösti are made.
  8. Serve with fresh basil.
  9. This chunky vegetable stew with potato rosti is a well-balanced dish which the whole family will love.