Ingredients for 4 to 6 servings:
- 1 onion, coarsely chopped
- 2 celery sticks, chopped
- 500 g mushrooms, chopped
- 2 carrots, sliced
- 750 g potatoes, quartered
- 4 garlic cloves, minced
- 2 tbsp fresh Thyme leaves
- 1 tbsp chopped fresh rosemary
- 3 cups of water or Liver rescue broth
- 1 tbsp pure Tomato paste (one without additives)
- 2 tbsp Arrowroot plus 3 tablespoons cold water to thicken (optional)
- 2 tablespoons chopped fresh parsley for garnish
Preparation:
In a large pot, sauté the onions over medium heat for 3–5 minutes until softened. If necessary, add a little water to prevent burning. Now add the celery and sauté for another 2 minutes. Next, cook the mushrooms for 5–7 minutes until they are soft and browned.
Now add the garlic, carrots, potatoes, thyme and rosemary. Pour in water and tomato paste and bring to a boil. Cook uncovered for 15 to 20 minutes until the potatoes and carrots are tender.
If a creamy consistency is desired, mix the arrowroot and cold water in a small bowl to create a binding agent. Pour the mixture into the stew and stir well. Cook until stew has thickened, 2 to 3 minutes. Remove from heat and serve with fresh parsley.
Bon appetit!
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