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Ilse Castrejón
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Recipe of Cauliflower stew with Edamame
Recipe

Cauliflower stew with Edamame

20 mins
1h 30 mins
Low
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Enjoy all the flavor of the vegetables with this stew, ideal for a cold day, a recipe very easy to prepare with cauliflower and edamames that everyone will love, do not forget to prepare it and pamper all your relatives.
Learn more about Ilse Castrejón

Ingredients

4 portions
  • 5 cups vegetable broth
  • 3 tomatoes, roasted and seedless
  • 2 tablespoons olive oil
  • 1 onion, cut in quarters
  • 1 teaspoon garlic, finely chopped
  • 3 potatoes, cut into quarters
  • 2 carrots, cut into slices
  • 1 cup edamame
  • 1/2 cauliflowers
  • 1 cup chickpea, precooked
  • 1 cup white bean, precooked
  • 1/2 cups white wine
  • salt and pepper
  • aromatic herb

Preparation

Blend the vegetable broth with the tomatoes. Reservation.
In a saucepan over medium heat heat the olive oil, sauté the onion add the garlic, potatoes, carrots, edamames, cauliflower, chickpeas and beans, cook for 5 minutes.
Pour the vegetable broth, season, add the herbs and leave to cook over low heat for one hour.
Add the white wine, rectify seasoning and let cook for 30 more minutes.

PRESENTATION

In a deep dish.

TIPS

The stew is cooked over a very low heat, it is important to keep it covered to preserve the flavor of the vegetables.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
81.3
kcal
4.07%
Carbohydrate, by difference
12.9
g
4.3%
Protein
4
g
8%
Total lipid (fat)
1.5
g
2.31%
100
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Provided by USDA
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