Vegetable Pot `Across Garden`
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g bacon, smoked, mixed
- 0.5 ½ cauliflower
- 250 g beans (cut beans)
- 250 g beans (broad beans, in the pods)
- 2 medium carrot (s)
- 1 medium kohlrabi
- 1 leek stick (s)
- 500 g potato (s), small
- 2 tablespoons oil
- 2 bay leaves
- 1 tablespoon vegetable stock, instant
- 4 sausages (Viennese approx. 80 g each)
- Salt and pepper, whiter
- nutmeg
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Cut the bacon into 4 pieces. Cut the cauliflower florets from the stalk and wash. Wash and clean the green beans and cut them into oblique pieces. Shell and wash the broad beans. Peel, wash and slice the carrots. Peel and dice the kohlrabi. Clean and wash the leek and cut into rings. Peel, wash and quarter the potatoes.
- Heat the oil in a large saucepan. Sweat the prepared vegetables in it for about 3 minutes. Deglaze with 1.5 liters of hot water. Add the bay leaves and bacon. Bring to the boil, stir in the broth and simmer covered for approx. 25 minutes.
- Cut the sausages diagonally into slices and add to the vegetable pot about 5 minutes before the end of the cooking time. Season the stew with salt, pepper and nutmeg. Wash, pluck, chop the parsley and stir in.
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