Ingredients
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840 g sliced carrotsfrozen
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280 g parsnip stripsfrozen
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100 g rypsiöljy
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3,9 l water
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78 g soy sauce
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2 g dried marjoram
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2 g dried basil
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168 g tomato paste
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365 g shredded kalefrozen
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1400 g Tarhurin papu broad bean chunksfresh
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3 dl water
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45 g corn starch
Directions
Portion size: 345 grams
Yield from 20 portion recipe: 6.900 kg
Vegan
Allergens: soy
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Low FODMAP, Contains Soy
Note! This recipe is suitable for the low FODAMP diet when served with boiled potatoes, as long as none of the ingredients are changed.
Carbon footprint per portion (stew 345 g and potatoes 240 g): 0,2 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Measure the water into a pot and add the sliced carrots, parsnip strips, rapeseed oil and soy sauce. Heat up and let boil for a moment.
When the root vegetables have softened slightly, add the kale strips, broad bean chunks and tomato paste. Season with marjoram, basil and salt. Heat up the stew.
Mix the water and cornstarch into a slurry and pour it slowly into the pot, stirring continuously. Heat up the stew and keep stirring until it has thickened. Serve with boiled potatoes.
