Bavarian Vegetable Stew: Gemusepichelsteiner

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 6 tablespoons unsalted butter
• 4 carrots, cut into 3/8 inch thick rounds
• salt & freshly ground black pepper
• 1/4 cup finely chopped fresh parsley leaves
• 1 large celery root, peeled and sliced 1/4 inch thick
• 1 parsley root, peeled and sliced 1/4 inch thick
• 4 leeks, split lengthwise,washed well,and sliced
• 1 small cauliflower, broken into florets (about 1 pound)
• 1/2 lb sugar snap pea, tough strings removed
• 1/2 lb green beans, ends trimmed and cut into 1 inch pieces
• 1/2 head savoy cabbage or 1/2 head green cabbage, damaged outer leaves discarded,cored,and thinly sliced (about 3/4 pound)
• 1 lb potato, peeled and sliced 1/4 inch thick
• 1 1/2 cups water

Recipe

• 1 in a large casserole, melt 3 tablespoons of the butter over medium high heat, then turn off the heat.
• 2 layer the carrots over the bottom of the casserole.
• 3 season with salt and pepper and sprinkle with a little parsley.
• 4 continue layering the vegetables in the order in which they are listed in the ingredients list, sprinkling each layer with salt, pepper, and parsley.
• 5 the last layer should be the potatoes, sprinkled with parsley.
• 6 dot the top of the potatoes with the remaining 3 tablespoons of butter.
• 7 pour the water over the vegetables, cover tightly and bring to a boil.
• 8 reduce the heat to low and cook until all the vegetables are tender, about 1 hour.
• 9 makes 6 to 8 servings.
• 10 real stew.