Easy Vegetarian Zucchini And Carrot Stew Recipe With Spring Onions
- two zucchinis
- two carrots
- one onion
- one celery rib
- a glass of bouillon
- dill and/or spring onions
- salt and pepper
Cooking time: 30 min.
Cut the onion and fry it on a saucepan. Meanwhile, slice the zucchinis and carrots. When the onion is ready, pour the bouillon over it, then add the carrots and when they are about half done, add also the celery and zucchinis and let them simmer till they get soft. Add the salt and pepper. Serve in small pots or bowls. Sprinkle the stew with dill and/or spring onions shortly before serving.
This is a simple, classical vegetarian winter stew recipe that will keep your belly warm in these cold winter days. The bouillon makes the boiled vegetables tastier and the dill together with spring onions add some freshness to the food. Instead of bouillon one could also use beer for simmering the vegetables but obviously it is not suggested when cooking for children. Optionally one can fry some mushrooms together with the onion or add canned green peas and/or corn to this vegetable stew. If you're not vegan, you can add a layer of grated cheese sprinkled over the stew and then sprinkle the dill and spring onions. If you don't add grated cheese, a simple sauce can be an option too to add some extra flavor and moisture.
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