Vegetable stew with giblet broth
4 servings
60 minutes
Vegetable stew in offal broth is the embodiment of French culinary traditions that value rich aromas and deep flavors. The offal broth gives the dish a special spiciness and tenderness, while the rich assortment of vegetables makes it harmonious and nutritious. The classic combination of potatoes, zucchini, carrots, and mini corn creates an ideal balance of textures and flavors, while adding tomato paste with a bit of sugar gives the stew a mild tanginess. Spices and herbs enhance the aroma, turning this dish into a true gastronomic find. It can be served as a standalone treat or paired with crispy baguette, enjoying each warm, rich spoonful of flavor. This recipe is especially good in cooler weather when one craves warming and hearty food.
1
Thoroughly wash the entrails, clean from membranes and vessels. Place in a pot, cover with cold water, bring to a boil, drain, rinse with cold water, cover with cold water again, cook, add salt and spices to taste.
- Chicken broth: 1 l
- Ground nutmeg: to taste
- Ground chili pepper: pinch
- Green: to taste
- Sugar: 1 teaspoon
2
Cut all vegetables into cubes and boil them in chicken offal broth.
- Young zucchini: 2 pieces
- Mini corn: 125 g
- Carrot: 1 piece
- Potato: 2 pieces
- Onion: 1 piece
- Chicken broth: 1 l
3
After the vegetable mixture boils, add tomato paste and sugar. Sugar is used to reduce the acidity of the tomatoes and tomato paste.
- Tomato paste: 140 g
- Sugar: 1 teaspoon
- Tomatoes: 2 pieces
4
Add spices, salt, greens and simmer for about 30 minutes.
- Green: to taste
- Potato: 2 pieces
- Onion: 1 piece
- Garlic: 1 head