Potato, Kohlrabi and Brussels Sprouts Pot with Cabanossi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 kohlrabi
- 5 medium potato (s)
- 400 g Brussels sprouts, fresh or frozen
- 2 onion (s), red
- 2 Cabanossi
- 600 ml vegetable stock
- 300 ml milk
- 150 g processed cheese
- salt and pepper
- 1 teaspoon, leveled nutmeg
Print Recipe
Pin Recipe Instructions
- Remove the skin from the potatoes and kohlrabi and cut into cubes as thick as a thumb. When the kohlrabi green is okay, wash and cut into small pieces - if you don`t like it, just leave it out. But I think it`s too good to throw it away because it also gives it a good taste.
- When you have fresh Brussels sprouts, wash, clean and cut into the stalk in a cross shape.
- Now cut the Cabanossi into slices (depending on your taste, alternatively Mettenden are also good in taste) and dice the onions.
- First put the Cabanossi in the saucepan and fry them. If some fat comes out, add the onions and sweat with the sausage until translucent. Add the kohlrabi with potatoes, if necessary the kohlrabi green and also sweat briefly. The vegetables can be seasoned with the nutmeg and pepper.
- Now pour in the milk and the broth and simmer for 10-15 minutes on a medium heat. After the cooking time, add the Brussels sprouts and cook them for another 10 minutes, then put the processed cheese in the pot. When this has dissolved, season again with salt, pepper and nutmeg and bring to the boil for a minute.
- Personally, I like it when everything is rammed in the end.
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