Ingredients

The following ingredients have 4 Servings
  • 2 medium carrots
  • 2 small sweet potatoes
  • 4 medium potatoes
  • 1 parsnip (or parsley root)
  • 4.94 ounces celery root
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 2 tablespoons olive oil
  • ⅔ teaspoon caraway seeds
  • 1 teaspoon sweet paprika
  • ½ teaspoon hot paprika (or to taste)
  • 1 bay leaf
  • 3 allspice berries (or ⅓ tsp ground allspice)
  • 2 tablespoons tomato puree
  • 1x14.11oz can butter beans (use bean water as well )
  • 1¼ cups water (see **Notes)
  • 1 tablespoon redcurrant jelly
  • 2 vegan beef stock cubes (or use one and add regular vegetable stock cube)
  • 4 tablespoons parsley (finely chopped)

Instruction

  • Heat up the oil, add the bay leaf, allspice berries, caraway seeds, onion and garlic, stir and cook gently for about 3 minutes stirring often.
  • Chop the carrots, parsnip (peeled or not, see *Notes) and celery root into similar size chunks (cut the potatoes into larger pieces), add into the pot and stir thoroughly.
  • Pour in most of the water, add the stock cubes, beans (along with the bean water), tomato puree and paprika, cover and bring to the boil then lower the heat to a simmer and cook for 35-40 minutes or until the potatoes are fully cooked.  Give a stir once in a while but do this carefully.
  • Towards the end of cooking top up with the remaining water if needed and adjust the seasoning. Remove from the heat, garnish with fresh parsley and serve.