Best Vegetable Stew Ollis Style
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg slice (s) approx. 350 g
- 600 g potato (s)
- 450 g carrot (s)
- 450 g kohlrabi approx. 2 pieces
- 250 g peas, frozen
- 20 g parsley, frozen or fresh
- Vegetable broth about 0.5 teaspoon
- 1 onion (s)
- 1 leek stick (s)
- 4 sausages, fresh, (smokers)
Print Recipe
Pin Recipe Instructions
- Simmer the leg slice and the onion in approx. 1.5 liters of water for 45 - 60 minutes.
- While the leg slice is simmering, prepare the other ingredients. Cut the potatoes, carrots, kohlrabi and leek into small pieces. Quarter the carrots lengthways, then chop. Cut the fresh smokers into pieces. Set the ingredients aside as they will be used one after the other.
- When the leg slice has cooked its time, add the potatoes, carrots and kohlrabi first. Fill the pot with water so that there is still space for the leeks and peas. Cook everything for a total of 45-60 minutes. After about 20 minutes, add leeks, smokers and frozen peas. The ingredients should be covered with water during cooking. Add the parsley about 10 minutes before the end.
- At the end of the cooking time, your stew can be seasoned with very little organic vegetable stock. Very few additional spices are required, as the fresh ingredients are delicious in themselves.
- After the stove is turned off, I use a potato masher to compress the stew into a slightly creamy liquid. If you want, you can take out the leg slice beforehand, cut it into small pieces and put them back in the pot.
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