Winter vegetable ragout

Ingredients (4 pers)

• 2 tbsp olive oil
• 2 onions (diced - brunoise)
• 500 g potatoes (cut into pieces)
• 1/2 pumpkin ( Butternut or Ishikuri) (cut into pieces)
• 1/2 kohlrabi (cut into pieces)
• 3 carrots (coarsely chopped)
• 2 leek stalks (sliced)
• 2 parsnips (sliced)
• 2 stalks of celery (cut into pieces)
• 2 cloves of garlic
• 3 tbsp tomato puree
• 400 g tomatoes
• 1 tbsp cornstarch
• 30 cl vegetable stock
• salt and pepper

Preparation

• Heat 2 tablespoons of oil in a casserole dish and fry the onions and garlic.
• Add the pieces of potato, pumpkin , kohlrabi, carrot, leek , parsnip and celery and let it stew for 5 minutes.
• Then add the tomato puree and the tomatoes. Pour the stock over the vegetables and bring to a boil.
• Reduce the heat and let it simmer for another 20 minutes.
• Season with salt and pepper .
• Mix the starch with 1 tbsp water and add to the vegetables. Stir well and let simmer for a few more moments, so that the sauce thickens.