Swede stew

Peel and roughly dice the swede, carrots and potatoes. Peel the Spanish onion and also chop into coarse cubes.
 

Add a little olive oil to a pan, sauté the diced onion until translucent and set aside. Then add the olive oil to a large casserole dish and fry the diced vegetables. Add the onions, mix everything together and continue frying gently for about 3 minutes. In the meantime, wash the thyme, shake dry and roughly chop the individual leaves.
 

Deglaze with the vegetable stock and add the bay leaves and thyme. Stir and simmer for 25–35 minutes. Season with salt and pepper and a few caraway seeds if desired.

Bon appétit!