How to make Pot Roast Vegetable Stew -
Medley of vegetables and mushrooms cooked together to make a wonderful stew
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Carrots (गाजर), Potatoes (आलू)
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Pot Roast Vegetable Stew checkout Badami Mixed Vegetables, Badami Mixed Vegetable, Gajar Gobhi Shalgam Ka Saag, Carrot and Apricot Sabzi . You can also find more Main Course Vegetarian recipes like Rajma With Coconut Milk Baby Corn And Kale Angoor Tamatar ka Korma Carrot and Beetroot ki Sabzi
Pot Roast Vegetable Stew Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pot Roast Vegetable Stew Recipe
Carrots , peeled 2 small
Potatoes , peeled 2 medium
Onion 1 medium
Sweet potato , peeled 1 medium
Olive oil 1 tablespoon
Butter 1 tablespoon
Garlic 6-8 cloves
Salt to taste
Black peppercorns , crushed to taste
Baby corns , diagonally sliced 4-5
Dried shiitake mushrooms , soaked, drained and halved 4-5
Button mushrooms , halved 4-5
Fresh thyme a few sprigs
Refined flour (maida) 2 teaspoons
Vegetable stock 1 1/2 cups
Mixed capsicums , cut into triangles 1 cup
Bread slices , toasted to serve
Method
Step 1
Cut carrots into 2 inch pieces, quarter potatoes and onion. Cut sweet potato into 2 inch pieces.
Step 2
Heat olive oil in a non-stick heavy bottom pan, add butter and let it melt.
Step 3
Add onion, carrots, sweet potatoes, potatoes, garlic cloves, salt, crushed black peppercorns and baby corns, mix and cook on high heat for 2-3 minutes.
Step 4
Add shitake mushrooms, button mushrooms and thyme and sauté well.
Step 5
Add refined flour and mix well. Sauté for 1-2 minutes. Add stock and mix well. Add mixed capsicums and mix well. Cover and cook for 15-20 minutes. Take it off the heat.
Step 6
Transfer into a serving dish and serve hot with toasted bread slices.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
