Stew with Roots, Beans and Tomato - Rotfruktsgryta med bönor och tomat

STEW WITH ROOTS, BEANS AND TOMATO

Rotfruktsgryta med bönor och tomat

Serves 4

1 onion

1 garlic clove

2 tablespoons olive oil

1.1 lb crushed tomato

2 vegetable bouillon cubes

2 parsnips

2 carrots

½ celeriac (celery-root)

½ swede (rutabaga)

1 green squash

1 package large boiled white beans,

approx 13½ oz

salt, pepper

1 tablespoon fresh oregano

For serving:

sourdough bread

Decoration:

fresh oregano

Peel and chop onion and garlic. Sauté in a pot with olive oil over medium heat until the onion is tender and glossy. Add crushed tomatoes and bouillon cubes, bring to a boil and simmer for 3 minutes.

Peel parsnips, carrots, celeriac and swede and cut in pieces. Put them in the pot with the tomato sauce and simmer until they start to soften, 10 to 15 minutes. Split and cut the squash in pieces and add to the pot together with rinsed beans. Simmer the stew for 5 minutes and flavor to taste with salt, pepper and oregano.

Serve the stew with sourdough bread and decorate with oregano.

Enjoy!

Bella