Peel potatoes and celery root and cut into walnut-sized cubes. Cut onions into slices. Pick herb leaves and roughly chop. Cut flesh of the Hokkaido pumpkin into equally sized cubes.

cutting board, knife

600 g potatoes / 0.5 celery root / 2 onions / 1 spring rosemary / 2 springs thyme / 500 g Hokkaido pumpkin

In a large saucepan, sauté onions in butter until translucent. Then, add cubed potatoes, pumpkin, and celery root and continue to sauté for approx. 5 min. Stir in tomato paste and continue to cook until the paste has lightly browned.

large saucepan, cooking spoon

50 g butter / 1 tbsp tomato paste

Stir in pickling onions.

200 g pickling onions

Deglaze with red wine. Then add vegetable stock and bring to a boil.

150 ml red wine / 500 ml vegetable stock

Add in chopped herbs. Reduce to a simmer and allow to cook for approx. 15 – 20 min. until the vegetables are tender and the sauce has slightly thickened. Stir regularly.

In the meantime, roughly chop parsley.

cutting board, knife

20 g parsley

In a small bowl, dissolve cornstarch in some water. Add mixture to the stew until thickened to desired consistency. Stir in chopped parsley and serve with a dollop of sour cream.

small bowl

1 tbsp cornstarch / 2 tbsp water / sour cream for serving