Vegetable Stew with Lemongrass

Name: Vegetable Stew with Lemongrass
Yield: 4 servings
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

Lemongrass gives a delicious, tangy citrus flavour.

Ingredients

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

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.