![Swiss-inspired Vegetable Stew](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/swiss-inspired-vegetable-stew--87d62cfa-9da0-4c25-9da4-0787c9fdbe99.png)
Recipe
Swiss-inspired Vegetable Stew
Alpine Delight: Swiss-inspired Vegetable Stew
4.5 out of 5
Indulge in the flavors of Switzerland with this hearty and comforting Swiss-inspired Vegetable Stew. Packed with a medley of fresh vegetables and aromatic herbs, this dish is a delightful fusion of Swiss and Indonesian cuisines.
Metadata
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Meat-based diets
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.
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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1 onion, diced 1 onion, diced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 carrots, sliced 2 carrots, sliced
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2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
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1 cup (150g) green beans, trimmed and cut into bite-sized pieces 1 cup (150g) green beans, trimmed and cut into bite-sized pieces
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2 cups (200g) cabbage, shredded 2 cups (200g) cabbage, shredded
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4 cups (1 liter) vegetable broth 4 cups (1 liter) vegetable broth
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
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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
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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.
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2.Add the sliced carrots, cubed potatoes, green beans, and shredded cabbage to the pot. Stir well to combine.
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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.
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4.Stir in the dried thyme and fresh parsley. Season with salt and pepper to taste.
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5.Allow the stew to simmer for an additional 5 minutes to let the flavors meld together.
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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.
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