Vegetable Stew with Lemongrass

Vegetable Stew with Lemongrass

Lemongrass gives a delicious, tangy citrus flavour.

Ingredients

1 litre Water
1 tsp Rock salt
500 g Potatoes In Cubes
3 Carrots In Chunky Pieces
250 g Natural yoghurt
2 Egg yolks
2 tbsp Wheat flour
1 Tbsp Finely Chopped lemon grass
2 tsp Rock salt
Freshly pepper
500 g Ham Strips
5 Spring onions Cut In 3 cm Pieces
200 g Thawed Frozen Extra Fine peas
240 g Farm Stale Bread

Instructions

Step 1

  • Bring the salted water to the boil in a large saucepan.

Step 2

  • Add the potatoes and cook them on a low heat, with the lid on, for approximately 7 minutes. Add the carrots and cook for another 8 minutes.

Step 3

  • Remove 1/2 litre of boiling water. Drain the vegetables using a colander.

Step 4

  • Put the quark in the pan and whisk in the egg yolks, flour, lemongrass, salt and pepper. Stir 1/2 litre of boiling water into the quark mixture.

Step 5

  • Bring the sauce to a boil while stirring and add the potatoes, carrots, ham, spring onions and peas. Bring to a boil again, stirring gently. Taste and serve immediately.
Enjoy!

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

If the sauce gets too thick add a little extra water.

https://www.arlafoods.co.uk/recipes/vegetable-stew-with-lemongrass/