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  1. Back to homepage
  2. Recipes
  3. Root vegetable stew & lemon cress gremolata

Root vegetable stew & lemon cress gremolata

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Kerstin Getto
lorem ipsum

Ingredients

Servings: 2
Makes:

1 as needed lemon
1 as needed onion
1 punnet garden cress
1 Tbsp olive oil
0.5 as needed leek
100 grams parsley
100 grams potatoes
100 grams carrots
2 Tbsp cream
200 grams turnips, or kohlrabi
4 cloves garlic
4 as needed sun dried tomatoes, drained
500 ml vegetable stock
 to taste seasoning


Instructions

STEP 1/6

For the soup, clean and peel the onion, turnips, potatoes, carrots and parsley roots then use Braun’s MQ 7 all-in-one food processor attachment and its cutter insert to dice / chop them.

STEP 2/6

Heat the olive oil in a large pan and sauté the vegetables.

STEP 3/6

Deglaze with the broth and the cream, cover and simmer for 20 minutes over a gentle heat.

STEP 4/6

In the meantime, for the gremolata wash the lemon in hot water, dry it and finely grate the peel. Peel the garlic and chop it together with the dried tomatoes using Braun’s chopper attachment (350 ml). Cut the cress and mix all ingredients for the gremolata.

STEP 5/6

Before serving, mix the stew for 5 seconds with Braun’s MQ 7 blending shaft so that pieces can still be seen but the liquid becomes creamier.

STEP 6/6

Season with salt and pepper and serve garnished with the gremolata.


This recipe was prepared using Braun’s MultiQuick 7 hand blender with its blending shaft, the all-in-one food processor attachment and the chopper attachment (350 ml).
  1. Back to homepage
  2. Recipes
  3. Root vegetable stew & lemon cress gremolata

Root vegetable stew & lemon cress gremolata

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Kerstin Getto
lorem ipsum
Servings:2
Makes:

Ingredients


1 as needed lemon
1 as needed onion
1 punnet garden cress
1 Tbsp olive oil
0.5 as needed leek
100 grams parsley
100 grams potatoes
100 grams carrots
2 Tbsp cream
200 grams turnips, or kohlrabi
4 cloves garlic
4 as needed sun dried tomatoes, drained
500 ml vegetable stock
 to taste seasoning

Instructions

STEP 1/6

For the soup, clean and peel the onion, turnips, potatoes, carrots and parsley roots then use Braun’s MQ 7 all-in-one food processor attachment and its cutter insert to dice / chop them.

STEP 2/6

Heat the olive oil in a large pan and sauté the vegetables.

STEP 3/6

Deglaze with the broth and the cream, cover and simmer for 20 minutes over a gentle heat.

STEP 4/6

In the meantime, for the gremolata wash the lemon in hot water, dry it and finely grate the peel. Peel the garlic and chop it together with the dried tomatoes using Braun’s chopper attachment (350 ml). Cut the cress and mix all ingredients for the gremolata.

STEP 5/6

Before serving, mix the stew for 5 seconds with Braun’s MQ 7 blending shaft so that pieces can still be seen but the liquid becomes creamier.

STEP 6/6

Season with salt and pepper and serve garnished with the gremolata.

Notes

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