Summary

Ingredients

• 450 g Cabanossi
• 1 onion (s)
• 500 g potato (s)
• 400 g carrot (s)
• 1 leek
• 30 g oil, e.., Biskin Special
• 1 tablespoon flour
• 1 liter broth
• 250 ml cream
• 200 g processed cheese with herbs
• 1 bunch parsley, chopped
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cut the cabanossi into slices. Peel and finely chop the onion. Peel and wash the potatoes. Clean and wash the vegetables. Cut the potatoes into small cubes, carrots into slices and the leek into thin rings.
2. Heat the fat in a saucepan and fry the Cabanossi slices in it. Add the onion cubes and sauté lightly. Dust with flour. Pour in the broth while stirring. Bring everything to the boil briefly. Stir in the cream. Add the potatoes and carrots and cook over a medium heat for 12-15 minutes.
3. Stir in the leek rings and the processed cheese. Continue cooking the stew until the cheese is completely melted. Before serving, season the Cabanossi cheese stew with salt and pepper and sprinkle with chopped parsley. Garnish with parsley if necessary.