Swiss-inspired Vegetable Stew

Ingredients

While the original Indonesian Sayur Lodeh typically includes ingredients like coconut milk and Indonesian spices, this Swiss-inspired version replaces coconut milk with a savory vegetable broth and incorporates Swiss herbs like thyme and parsley. The dish also features a selection of seasonal Swiss vegetables, giving it a distinct Alpine twist. We alse have the original recipe for Sayur lodeh, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup (150g) green beans, trimmed and cut into bite-sized pieces 1 cup (150g) green beans, trimmed and cut into bite-sized pieces
• 2 cups (200g) cabbage, shredded 2 cups (200g) cabbage, shredded
• 4 cups (1 liter) vegetable broth 4 cups (1 liter) vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 7g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sliced carrots, cubed potatoes, green beans, and shredded cabbage to the pot. Stir well to combine.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
4. 4.
   Stir in the dried thyme and fresh parsley. Season with salt and pepper to taste.
5. 5.
   Allow the stew to simmer for an additional 5 minutes to let the flavors meld together.
6. 6.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Carrots — Make sure to slice the carrots evenly to ensure they cook uniformly.
• Potatoes — Cut the potatoes into bite-sized cubes to ensure they cook through without becoming mushy.
• Green beans — Trim the ends of the green beans and cut them into bite-sized pieces for easy eating.
• Cabbage — Shred the cabbage finely to allow it to cook quickly and evenly.

Tips & Tricks

• For a heartier version, you can add cooked Swiss cheese or serve the stew with crusty Swiss bread.
• Feel free to customize the vegetables based on seasonal availability or personal preference.
• Adjust the seasoning according to your taste preferences, adding more herbs or spices if desired.
• This stew tastes even better the next day, as the flavors continue to develop. Consider making it in advance and reheating it for a quick and delicious meal.
• Serve the stew with a dollop of Swiss yogurt or sour cream for added creaminess.

Serving advice

Serve the Swiss-inspired Vegetable Stew hot in individual bowls. Garnish with a sprinkle of fresh parsley for a pop of color. Accompany it with crusty Swiss bread or a side of Swiss cheese for a complete and satisfying meal.

Presentation advice

Present the Swiss-inspired Vegetable Stew in a rustic ceramic bowl, allowing the vibrant colors of the vegetables to shine through. Pair it with a wooden spoon and place it on a wooden serving board for a cozy and inviting presentation.