Vegetable stew (oil-free)

Ingredients

• • Carrots, celery, onions
• • Mushrooms
• • Assorted seasonal vegetables
• • Green peas
• • Tomatoes and tomato sauce
• • Vegetable broth
• • Wine (to deglaze)
• • Rosemary and spices
• • Starch (optional)

Method

1. Sauté the finely chopped carrots, celery and onion in a little broth.
2. Add the large onion and mushrooms and cook until the water released by the mushrooms evaporates.
3. Season with rosemary and spices, deglaze with wine, then add broth, tomatoes and tomato sauce.
4. Add the remaining vegetables, bring to a boil, lower the heat and add the peas.
5. Optional: thicken with starch dissolved in a little cold water and cook a few more minutes.
6. Serve hot.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).