Course Type
Main Course
Dietary Restrictions
Gluten-Free, Dairy-Free
4-5 Servings
Ingredients
2 medium-sized onions
3 cloves of garlic
1 cup chopped celery
2 cups chopped carrots
4 medium potatoes (can substitute with parsnip to fit the theme better)
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon dried thyme
2 teaspoons dried rosemary
1 teaspoon smoked paprika
6 cups vegetarian broth
1 cup chopped mushrooms (as a representation of mandrake root)
1 cup chopped parsley
1 tablespoon tomato paste
1 cup red wine (optional)
Cooking Utensils
A large pot
A stirring spoon
A cutting board
A sharp knife
Instructions
1. Dice onions, garlic, celery, carrots, and potatoes into small cubes. Chop mushrooms and parsley.
2. Heat oil in the large pot and add onions, sauté until they are translucent.
3. Add garlic to the pot and stir until it is aromatic.
4. Add celery, carrots, and potatoes to the pot. Stir the mixture for a few minutes.
5. Season with salt, pepper, thyme, rosemary, and smoked paprika.
6. Mix in tomato paste and keep stirring until the vegetables are properly mixed with it.
7. If you're using wine, pour it in now and let it simmer for a while.
8. Add the vegetable broth to the pot and cover it. Let it simmer on medium heat for 20-25 minutes until the vegetables are soft.
9. Add chopped mushrooms and stir. Let it simmer for another 5 minutes.
10. Garnish with parsley shortly before serving.
