Root Vegetable Pot with homemade vegetable stock

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a large pot over medium heat.

   StoveLarge pot
2. 2
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

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   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the garlic, cumin, turmeric, paprika, salt and black pepper and stir.
2. 4
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
3. 5
   Bring to a boil over high heat and skim off the foam.

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4. 6
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 7
   Strain the stock through a fine sieve.

   Fine sieve
6. 8
   Add the carrot, kohlrabi, potatoes, parsley roots and stock and bring to a boil.

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7. 9
   Turn down the heat, cover and simmer 35–40 minutes, until the vegetables are tender.

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8. 10
   Sprinkle the parsley on top.
9. 11
   Serve the stew with fresh bread.