SPANISCHER  GEMÜSETOPF 

Spanish Vegetable Pot

400 g of savoy
200 g carrots
2 stalks of celery
100 g leeks
200 g potatoes
1 onion
3 cloves of garlic
3 tomatoes (peeled canned)
1 tsp. thyme
4 tbsp. olive oil
1.5 liters vegetable soup
150 g of white beans
salt, pepper, pimento,
bay leaf, nutmeg

 

 

 Preheat the oven to 200 ° C. Clean and peel vegetables. Cut savoy into eight pieces, do not remove the stalk. Cut carrots into sticks, celery and leeks into thick slices, potatoes into slices. Peel onion and garlic. Halve onion and cut into thin slices. Finely chop the garlic. Dice the tomatoes.
Place savoy, carrots, celery, potatoes, leeks, onion and garlic in a pan. Add thyme, 1 bay leaf, 3 allspice grains , season with salt and pepper,douse with hot soup and olive oil. Cover and simmer for about 1 hour in the oven, lowest rack.
Add beans and continue cooking for another 15 minutes.

 

       Side dish: baguette
     
 

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