Summary

Ingredients

• 6 medium potato (s)
• 2 large carrot (s)
• 2 kohlrabi
• 1 teaspoon olive oil
• 1 onion (s)
• 0.5 liter ½ vegetable stock
• 2 slices cheese, reduced calories ( are welcome)
• salt and pepper
• dill

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Instructions

1. Cut the potatoes into small cubes and cook until al dente (not too soft). The carrots and
2. Peel the kohlrabi and cut into sticks. Finely chop the onion.
3. Pour 1 teaspoon of oil into the medium-hot pan. Put the onion in and sauté. Then add the carrots and kohlrabi and toss briefly. Put the boiled potatoes on top. Add enough vegetable stock to cover only the carrots and kohlrabi, not the potatoes.
4. Simmer over medium heat and with the lid on for about 20-30 minutes. The broth should reduce a bit. If necessary, just before the end of the cooking time, remove the lid and increase the temperature.
5. At the end stir the cheese into the stew and let it melt. This should create a creamy bond. Season the dish with salt and pepper and sprinkle with dill.