1. Prepare the vegetables:
Peel the swede, carrots, and potatoes and cut into bite-sized cubes. Finely dice the onion.
2. Sauté the onion:
Heat a little oil in a large pot and sauté the diced onion until translucent.
3. Sauté the vegetables:
Add the diced turnips, carrots, and potatoes, along with the bay leaves and thyme, to the pot and sauté briefly.
4. Deglaze with stock:
Pour in the vegetable stock, stir well, and bring to a boil.
5. Simmer the stew:
Reduce the heat and simmer over medium heat for about 25 minutes, until the vegetables are tender.
6. Season and serve:
Season with salt, pepper, and chili. Remove the thyme sprigs and bay leaves and serve hot.
Nutritional values per serving (approx.):
• Calories: 245 kcal
• Carbohydrates: 48 g
• Protein: 6 g
• Fat: 3 g
• Fiber: 10 g
