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Fall vegetable stew with burrata



A no-nonsense dish with one of the tastiest cheeses I have ever eaten: Burrata.
It is a mozzarella, but filled with cream… serious foodporn if you ask me!




Chop the onion and garlic fine and add in the special steam pan, together with the tomato paste and some oil (without the steam basket). Put the lid on and put in the microwave for 2.5 minutes at 1000 watts.


Meanwhile, cut the rest of the vegetables into cubes of about 1 x 1 cm.


Add the vegetables, raisins and capers to the onion mixture in the pan and stir well. Place the herbs in a herb bag - or in 2 tea bags as I did (that you normally use for loose tea) - and close properly. Place the herb bag under the vegetables and place the lid oon the pan.


Cook for 10 minutes at 1000 watt.


Then add the tomato pulp and the fennel powder and simmer for 30 minutes at 1000 watts.


Meanwhile, bake the ciabatta as per the instruction on the packaging.


Serve with some slices of ciabatta, some basil leaves and half a ball of burrata per person.
Bon appetite!


Fall vegetable stew with burrata

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Adjust Servings:
1 onion
2 cloves garlic
2 tbsp tomato puree
2 eggplants
1 red bell pepper
1 zucchini
cinnamon stick
2 bay leaves
2 star anise
3 cloves
2 tbsp fennel powder
handful raisins
2 tbsp capers
tomato pulp or cubes from a can
2 balls burrata available from larger supermarkets
a few basil sprigs
salt & pepper
to add optional



I am a foodblogger of conscious and good tasting food, cooking with healthy, fresh and seasonal ingredients makes me the happiest girl on the planet!

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