Potato and Vegetable Stew

STEP BY STEP

Let's make something delicious.

1. 01

   Place the beef rump cap in a medium saucepan with 1350 ml water and bring to the boil (for 4 people; use half or double the amount of water for 2 or 8 people respectively). Add the bay leaves. Stud the onion with the cloves and add to the water along with the vegetable stock and finely sliced ginger. Simmer gently for 35 minutes.

2. 02

   Meanwhile, dice all but 1-2 of the potatoes. Dice the pepper, kohlrabi, carrot and parsley root. Divide the broccoli into bite-sized florets. Add the ingredients and cook for a further 20 minutes.

3. 03

   Remove the meat and dice it. Mash the whole potatoes with a fork and return them to the soup along with the meat. Finely snip the chives and add to the soup. Season with nutmeg and salt.

4. 04

   For the dip, cut the leek into very fine strips and gently fry in the rapeseed oil for two minutes until translucent. Mix the starch with a little water, add to the leek and stir well. Deglaze with a cup of broth from the stew.

5. 05

   Mash the avocado flesh with a fork and fold it in. Add the horseradish, simmer gently for a few more minutes and season with lemon juice and salt.

6. 06

   Toast the bread and serve with the dip alongside the stew. For a spicier stew, stir in a little of the dip.