Carrot stew
Anna Schmitz
People: 2
55 min

Ingredients

4
Carrot
60 grams
Parmesan Cheese
6 tbsp
Pesto
300 grams
Potatoes
2
Zucchini

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Prep

  1. Peel and cut your potatoes into evenly sized pieces.
  2. Wash and cut your zucchini in evenly sized pieces.
  3. Finely chop your carrot.
  4. Grate or slice your parmesan cheese.

Heating Steps

  1. Heat oil in a pot, add Potatoes and fry for 10 minutes.Finally, add Carrot and Zucchini and fry for 15 more minutes.
  2. Add pesto and mix.
  3. Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.

Finishing Touches

  1. Add Parmesan Cheese on top.