Mixed vegetable stew trio

Name: Mixed vegetable stew trio
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 300 g frozen or fresh green peas; 300 g carrots, diced; 300 g cauliflower florets; 6 tbsp butter (2 tbsp for each vegetable); 2 tbsp flour (1 tbsp each for the peas and carrots, none for the cauliflower); salt, sugar, pepper to taste; 1 bunch parsley, finely chopped; 250 g puff pastry (store-bought); 1 egg (for brushing the pastry)

Time: 1 hr 15 min (about 50 min hands-on)4 servingsapprox. 530 kcal / serving (estimated)approx. 16 g protein / serving

This mixed vegetable stew from the old gentry kitchen prepares three vegetables separately and serves them divided by puff pastry discs, so that the green of the peas, the orange of the carrots and the white of the cauliflower make a beautiful, festive platter. In return for the effort you get a striking meat-free dish, though it can also be an elegant side for roast meat.

Mixed vegetable stew trio (illustration)

Open in Receptnaptár — serving calculator, cook mode, save

📱 Keep the screen awake while cooking

Ingredients

300 g frozen or fresh green peas
300 g carrots, diced
300 g cauliflower florets
6 tbsp butter (2 tbsp for each vegetable)
2 tbsp flour (1 tbsp each for the peas and carrots, none for the cauliflower)
salt, sugar, pepper to taste
1 bunch parsley, finely chopped
250 g puff pastry (store-bought)
1 egg (for brushing the pastry)

Method

Tap a step once you've finished it.

Cook the peas, the diced carrots, and the cauliflower florets separately in salted water until tender (peas and carrots about 8-10 minutes, cauliflower about 6-8 minutes), then drain and let cool.
Roll out the puff pastry and cut 3 equal rounds with a cookie cutter or a plate, brush with egg, and bake in an oven preheated to 200°C for 12-15 minutes until golden brown.
Melt 2 tbsp butter in each of three separate saucepans.
For the peas and the carrots, add the respective vegetable to its pan, sprinkle with 1 tbsp flour, mix in, then pour in a little water; season with salt, sugar, pepper, and parsley, and cook for 3-4 minutes until each thickens into a stew.
Toss the cauliflower only in the melted butter and salt it, without roux, so it keeps its white color.
On a large platter, mound the three stews side by side, separated by the baked puff pastry rounds.
Sprinkle a little extra fresh parsley over the top and serve warm.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Cook the vegetables separately, because their cooking times differ, and this also keeps their colours clean.
Heat the ready-made puff pastry through in the oven before serving, because that way it stays crisp even alongside the warm vegetables.
If you are in a hurry, you can skip the separation and make a simple mixed vegetable stew in one pan, with butter and a little flour.

Frequently asked questions

Can it be made with frozen vegetables?

Yes, frozen peas, carrots and cauliflower are all fine, and they save a lot of time. The cooking time is shorter in that case, so take care not to overcook the cauliflower.

What meat goes well with it?

A breaded schnitzel, roast chicken or veal are its best companions. A little meat broth instead of water gives the peas and carrots a richer flavour.

Similar recipes

Creamy canned green pea stew · Hungarian
Creamy green pea stew · Hungarian
Creamy carrot stew · Hungarian
Pav bhaji (spiced vegetable mash with bread rolls) · Indian
Creamy green pea stew with meat patties · Hungarian
Polish-style cauliflower with buttered crumbs and dill · Polish

More hungarian ideas

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch