Vegetable Stew with Garden Cress

Rating: 2.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Rinse, clean and chop the vegetables. Boil water, add polenta semolina, vegetables, ginger, fenugreek seeds, bay leaf spice and cinnamon. Reduce temperature and simmer until everything is cooked.

Finish with cardamom, salt and pepper. Bring to the table in heated plates and sprinkle with parsley and cress.

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