1 hr 20 mins
This stew has a lot of flavor because of the mix of vegetables is a good one, and the heavy casserole lid traps all the flavor.
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Units: US | Metric
- 6 tablespoons unsalted butter
- 4 carrots, cut into 3/8 inch thick rounds
- salt & freshly ground black pepper
- 1/4 cup finely chopped fresh parsley leaves
- 1 large celery root, peeled and sliced 1/4 inch thick
- 1 parsley root, peeled and sliced 1/4 inch thick
- 4 leeks, split lengthwise,washed well,and sliced
- 1 small cauliflower, broken into florets (about 1 pound)
- 1/2 lb sugar snap pea, tough strings removed
- 1/2 lb green beans, ends trimmed and cut into 1 inch pieces
- 1/2 head savoy cabbage or 1/2 head green cabbage, damaged outer leaves discarded,cored,and thinly sliced (about 3/4 pound)
- 1 lb potato, peeled and sliced 1/4 inch thick
- 1 1/2 cups water
- 1In a large casserole, melt 3 tablespoons of the butter over medium high heat, then turn off the heat.
- 2Layer the carrots over the bottom of the casserole.
- 3Season with salt and pepper and sprinkle with a little parsley.
- 4Continue layering the vegetables in the order in which they are listed in the ingredients list, sprinkling each layer with salt, pepper, and parsley.
- 5The last layer should be the potatoes, sprinkled with parsley.
- 6Dot the top of the potatoes with the remaining 3 tablespoons of butter.
- 7Pour the water over the vegetables, cover tightly and bring to a boil.
- 8Reduce the heat to low and cook until all the vegetables are tender, about 1 hour.
- 9Makes 6 to 8 servings.
- 10Real Stew.
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Nutritional Facts for Bavarian Vegetable Stew: Gemusepichelsteiner
Serving Size: 1 (278 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 187.4
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 5.5 g
- Cholesterol 22.9 mg
- Sodium 48.3 mg
- Total Carbohydrate 25.2 g
- Dietary Fiber 5.6 g
- Sugars 5.2 g
- Protein 3.9 g
The following items or measurements are not included: