This is not a “just three ingredients” type of meal but stews are best when rich in flavours. It contains mushrooms as well, but if you don’t like them, just leave them out.

Makes 4 servings.

Ingredients:

• 400 g pork leg or shoulder

• 150 g canned or frozen green peas

• 150 g carrots

• 150 g parsley root

• 150 g kohlrabi

• 150 g celery root

• 4 white paprikas

• 3 large white champignons

• 80 g onions

• 1 garlic clove

• approx. 2.5 tbsp oil (depends on the size of pan)

• 1 + 1/2 tsp red wine vinegar

• 2 tsp ground red paprika

• 1/4 tsp smoked ground paprika

• 2 + 1/2 tsp dried thyme

• 2 + 1/2 tsp dried savory

• salt, ground white pepper to taste (I usually add 1/2 + 1/4 tsp salt and 1/4 + 1/8 tsp pepper)

• 10 g brown rice flour

• 4 g arrowroot powder

• approx. 4 dl water.

Method:

1. Peel and wash the carrots, parsley, celery, kohlrabi, onions and garlic. Clean champignons and rinse them. Wash the paprikas, remove their tops and seeds.
2. Chop onions into very small pieces. Chop all other vegetables, except for peas and garlic into small cubes. (Since we don’t add all vegetables the same time to the stew, it’s better to sort the chopped vegetables like this: put onions and garlic into one small bowl, champignons into another, and root vegetables with the paprikas into another.)
3. Wash the meat and chop it into small cubes.
4. Lightly oil a heavy bottomed pan and start heating it over medium heat. Add the onions and pressed garlic, and turn the heat to low. Cook them until golden brown. (Stir frequently to prevent scorching.)
5. When the onions are cooked, add the meat and cook it just until it turns white (approx. 2 minutes).
6. Add the root vegetables and paprikas, then add just as much water as covers the content of the pan. Now, add the spices and vinegar.
7. Cook it covered on a little lower than medium heat until carrots get almost completely soft (approx. 35–40 minutes). Add champignons and cook until all vegetables and the meat gets soft (approx. 15–20 more minutes). Add some water with the champignons to prevent scorching if necessary.
8. When all vegetables and meat are soft, add peas. If peas are frozen, rinse them with warm water and drain before adding to the stew. Cook for approx. 5 more minutes until peas get warm and soft.
9. Now, let’s thicken the stew: mix brown rice flour with arrowroot powder in a small bowl. Add 1 tbsp + 1 tsp of cold water, and mix until there are no lumps. Transfer 2.5 tbsp of cooking liquid from the pan to the mixture and mix well. Then add the mixture to the stew while continuously stirring the liquid in the pan. After this, gently stir the whole stew a few times. Cook for 30 seconds then turn the heat off.

Serve it with rice or millet.