Classic vegetarian carrot stew

If you want to cook the classic carrot stew, first peel the carrots and potatoes and cut them into medium-sized pieces. If the carrots are too thick, cut them in half lengthways so that they cook evenly.

Finely chop the onion and garlic. From experience, it is advisable to chop the garlic really finely to give the stew an even flavor.

Heat the olive oil in a large pan and add the onion and garlic. Sauté them until they are translucent - this will give the stew a nice base note.

Now add the carrots, potatoes and caraway seeds. The caraway not only aids digestion, but also gives the stew a special aroma.

Now pour in the vegetable stock and simmer for around 30-40 minutes until the vegetables are soft. Stir occasionally during cooking so that nothing burns.

Season to taste with salt and pepper. Don't be too sparing with the seasoning, the stew should taste hearty and intense.

Just before serving, stir in the sour cream and sprinkle the classic carrot stew with freshly chopped parsley. This gives the dish an extra fresh touch.