Lunch · Starters

Potato-Squash Stew




(Serves 2)

1(150g) small Red kuri squash

4 (400g) medium potatoes

1/2 (50 g) celery root

1 (100 g)  large carrot

2 (100 g) small onions

2 Tbsp olive oil

1 bayleaf

1 sprig rosemary

1 Tbsp tomato paste

2 1/2 cups ( ca. 600 ml.) Vegetable stock

Salt and pepper

1/4 pound (120 g) Goat gouda/ regular gouda cheese or cheese of you choice

4 slices of bread

  • Peel and cut the squash (remove the seeds), potatoes, carrots and celery into little cubes. Dice the onion into small pieces.
  • Heat oil in a larger stock pot. Put in the vegetables, rosemary, bayleaf and sear for 5 min. Add tomato paste and pour the vegetable stock over the vegetables, bring to a boil.  Simmer for 25 min.
  • In the mean time preheat the oven to 390ºF (200ºC), grate the cheese on top of the bread put in the oven under the broiler until cheese is molten.
  • When done salt and pepper to taste.


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