Vegetable Stew with Lemongrass

Vegetable Stew with Lemongrass

Lemongrass gives a delicious, tangy citrus flavour.


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.
Top Tip

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


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