Spinach Pesto

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Ingredients

4 servings

400 g
3
400 g
340 g
330 ml
1 Potatoes
Carrots
Chestnut mushrooms
White beans (canned)
Stout beer
Bread (sourdough) 750 ml
2 TBL sp
140 g
1 tea sp
10 g
1
4 cloves Bouillon (vegetable)
Flour
Tomato paste
Sugar
Thyme (dried)
Onion
Garlic

Prep

10 min

1. Dice onion and mince garlic
2. Cut potatoes into 2 cm cubes
3. Cut carrots into thick slices
4. Cut mushrooms into quarters

Cook

25 min

Make bouillon

Sauté onion and garlic

use plenty of oil, medium/high heat ~5 min

Sprinkle in the flour

stir and coat onion, depending on the amount of oil it will become a bit crumbly or slightly pasty ~3 min

Add bouillon

mix to scrape the bottom of the pan ~2 min

Add beer, tomato paste, sugar, thyme, carrots, potatoes, mushrooms and beans

the beer will foam up, but that’s ok, add the lid and bring to a simmer, cook last few minutes without lid to thicken, season with salt and pepper to taste ~25 min

Serve the stew with bread.