Vegetable Stew with Pancakes

Cut the unpeeled onion in half and fry the cut surfaces of both halves in a frying pan without fat until hearty. Rinse the remaining vegetables well, clean them and perhaps remove the peel, remove the seeds from the tomatoes and cut them into cubes. Sauté the vegetable trimmings and peels in a large saucepan with olive oil and add cold water. Add parsley stems, thyme sprigs, a little salt and the roasted onion halves and simmer gently for half an hour, then strain through a fine sieve.

Cut the cleaned vegetables into fine strips or possibly sticks, add them to the strained clear soup and simmer gently for 15 minutes. Chop the kitchen herbs.

Mix flour, eggs, melted butter and a little salt well in a baking bowl, add the milk and stir until smooth. Add half of the chopped kitchen herbs and bake the dough in a frying pan with clarified butter until the pancakes are not too narrow.

Cut the pancakes into 2 cm cubes and use them as an ingredient for the stew.

Season the vegetable stew with salt, pepper and a pinch of nutmeg, add the pancakes and the remaining kitchen herbs and serve.

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Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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