Vegetable stew with cream
2 servings
25 minutes
Creamy vegetable stew is a delicate and aromatic dish that combines the rich flavors of fresh vegetables with creamy softness. It embodies the art of gourmet cuisine, creating a harmony of spices and textures. The combination of eggplant, ramiro pepper, bell pepper, and tomatoes adds juiciness to the stew, while ginger and garlic provide spiciness. Creams, mustard, and sour cream enrich the flavor with softness and depth. The dish is perfect for a cozy home dinner and pairs well with rye bread or grain sides. It can be served as a standalone dish or as an accompaniment to meat or fish. The stew warms you up and fills you with energy, making it an excellent choice for cold evenings.
1
Cut the eggplant into cubes and add to the heated mustard oil in the pan. Stir.
- Eggplants: 1 piece
- Mustard oil: 5 tablespoon
2
Add coarsely chopped onion after 3 minutes.
- Onion: 1 piece
3
Season with ground black pepper.
- Ground chili pepper: 1 teaspoon
4
Stir and cover with a lid. Reduce the heat to medium.
5
After 5 minutes, salt and mix.
- Sea salt: to taste
6
Chop the bell pepper and ramiro into small pieces and add to the stew.
- Red sweet pepper: 0.5 piece
- Ramiro pepper: 1 piece
7
Chop ginger finely and garlic coarsely.
- Ginger: 25 g
- Garlic: 3 pieces
8
Add them to the vegetables.
- Ginger: 25 g
- Garlic: 3 pieces
9
Add coarsely chopped tomatoes.
- Cherry tomatoes: 8 pieces
10
Stir and cover with a lid. Reduce the heat slightly.
11
After 3 minutes, add greens and stir.
- Green: to taste
12
Pour in the cream and add mustard. Mix well.
- Cream 23%: 125 ml
- Dijon mustard: 2 tablespoons
13
Add chili and sumac. Mix.
- Ground chili pepper: 1 teaspoon
- Sumac: 1 teaspoon
14
Add sour cream and mix again. Salt to taste.
- Sour cream 25%: 2 tablespoons
- Sea salt: to taste
15
After 1 minute, remove from heat and transfer to a deep plate. Serve garnished with greens.
- Green: to taste