This is a dish I made as part of my Sunday meal prep.
That’s when I try to make several vegetable and protein dishes for the week with whatever I have in the fridge.
As a result, they usually end up with a no-name dish.
And it’s also often the time when a really great dish is created.
This dish is one of them.
It’s a rather long story.
But in the morning, I made this for breakfast.
A few days ago I finally bought Marmite which I had been wanting to try for a long time.
When I first tasted it, I didn’t think it was for me.
I don’t know what I expected, but it tasted totally unexpected.
But I didn’t want to give up on it too quickly, and asked people if they knew a good way to use it.
Someone sent me a recipe where you roast potatoes with Marmite.
I didn’t have any potatoes at hand, but I had dried hash browns, and I decided to use Marmite for it,
It turned out…
Hmmm, how can I put it…
Interesting?
It wasn’t bad, but it was not great either.
Since I didn’t think either I or my husband would eat the leftover, I decided to use it to create a different dish.
That’s how this stew was born!
I just threw things in, but it turned out super tasty!!
Marmite definitely gave depth and richness in the flavor.
I will leave a note here for future reference for myself…
Cauliflower Potato Thyme Stew: olive oil, garlic, ginger, cauliflower, water, Marmite hash browns, soy milk, curry powder, cumin, cinnamon, sugar, salt, pepper, thyme
