If you don't want to keep potatoes for a long time and prefer to eat them right away, you can try the potato and pumpkin stew with peanut topping. On cold winter days it warms up and gives you strength. Refined with chili, peanuts and chives, the stew also has a spicy aroma. Here is the recipe for a potato and pumpkin stew.
Potato and pumpkin stew with peanut topping
Ingredients:
500 g waxy potatoes
350 g leeks
400 g carrots
750 g pumpkin
4 tbsp peanuts (roasted)
2 tablespoons oil
1 l vegetable stock
1 small chilli pepper (to taste)
1/2 bunch chives
Preparation:
First wash the vegetables well and peel the potatoes and carrots. Cut the potatoes and pumpkin into approximately equal cubes, the carrots into slices and the leek into rings.
Heat the oil in a large pan. Fry the chopped vegetables and the potato cubes for 2 to 3 minutes. Deglaze with the vegetable stock and let it simmer for 10 minutes with the lid on, stirring occasionally.
For those who like spicy: cut the chili pepper into fine rings and put them in the pan. Season the potato and pumpkin stew with salt, pepper and paprika and let it simmer uncovered for about 10 minutes.
Finely chop the chives and sprinkle over the stew along with the peanuts before serving.
