Bouillons artisanaux par Justine de
Artisanal broth by Justine from
Montréal, QC, Canada


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Lima beans, celeriac and spinach stew

-- version française ici -- 

I love stews because they are the easiest recipes to do (and often the cheaper as well!). This stew is perfect for cold days. It can be eaten with rice, quinoa, wheat, but is really good alone as well!!

* original recipe and picture from Trois fois par jour

Portions : 4


2 tbsps oil 

2 onions, minced

2 garlic cloves, minced

3 cups celeriac, peeled and diced

2 cans (540 ml each) big Lima beans, rinsed and strained

1 cup of Tata Soupe Italian broth

4 fresh sage leaves, chopped (omit if you don't have)

1 tsp paprika

Salt and pepper to taste

4 cups baby spinach


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  1. In a large skillet, heat oil over medium heat and caramelize onion for 20 minutes, stir from time to time so they don't burn (this step is long but essential to have perfectly golden onions)
  2. Add the rest of ingredients, except baby spinach, cover and simmer for 20 minutes (or until celeriac is tender)
  3. Add spinach and stir well
  4. Season to taste and serve!

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