Serves: 4 Prep & cooking: 45 min
Ingredients:
- 300 Jerusalem artichokes
- 1 big leek
- 4-5 stalks celery
- 200g carrots
- 200g parsnips
- 200g potatoes
- 1 head pak choi (about 200g)
- 2-3 cloves garlic
From the cupboard:
- 250g coconut milk
- 150g white wine
- 4 bay leaves
- ½ teaspoon thyme
- ½ teaspoon nutmeg
- ½ teaspoon nutmeg
- Salt to taste
- Cooking oil
Method:
- Chop roughly the leeks and celery and fry in a cooking pot with oil
- Chop the carrots and parsnips and add to the pot. Stir occasionally
- Using vegetable brush clean the Jerusalems and slice thinly (less than an inch). Mix with salt, nutmeg and oil and bake in 180 degrees preheated oven for about 15 minutes.
- When the roots in the pot are half add the potatoes, chopped in cubes, and the stalks of the pak choi.
- Add the baked artichokes to the pot
- Add salt and spices to the stew, stir fry for another 2-3 minutes and add the wine. Cook with wine for 4-5 minutes and add the coconut milk.
- Adjust the consistency of your stew to your taste by adding boiling water into it. Crush the garlic and add it to the stew.
- When all the roots are cooked, switch off the stove and add roughly chopped pak choi leaves into the stew and cover the pot with a lid and allow the stew to rest for about 30 min before serving
- Serve with rice or on its own
Recipe design by Pavlina