Poultry Stew with Autumn Vegetables

For the clear soup, bring all the vegetable peelings, as well as those of the onions, to the boil in one l of water, simmer on low heat for about ten minutes and strain the peelings.

Cut poultry breast into thumb-sized cubes. Lightly fry parsley root, celery, carrots and shallot cubes in clarified butter, add meat cubes, fry and pour in vegetable soup. Simmer on low heat for five minutes, then add broccoli, cauliflower florets, leek and lemongrass and simmer on low heat for another three to four minutes.

Fry sweet potato cubes in clarified butter, add to stew form, keep at simmer for two min, season with coriander, ginger, thyme, salt, pepper and a pinch of nutmeg. If desired, mix in potato flakes to keep a creamy binding.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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