Vegetable pot \"Across the garden\"

Name: Vegetable pot \"Across the garden\"
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g smoked streaky bacon in the piece; 350 g Cauliflower; 100 g Cutting beans; 375 g fresh broad beans; 200 g Carrots; 200 g Kohlrabi; 200 g Leeks (leek); 500 g small waxy potatoes; 2 TABLESPOONS Olive oil; 2 Bay leaf; 5 black peppercorns; 1 collar Parsley; 200 g Vienna sausage; 7-10 Tbsp Salt; 2 TABLESPOONS Lemon juice; 1 pinch Sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g smoked streaky bacon in the piece
350 g Cauliflower
100 g Cutting beans
375 g fresh broad beans
200 g Carrots
200 g Kohlrabi
200 g Leeks (leek)
500 g small waxy potatoes
2 TABLESPOONS Olive oil
2 Bay leaf
5 black peppercorns
1 collar Parsley
200 g Vienna sausage
7-10 Tbsp Salt
2 TABLESPOONS Lemon juice
1 pinch Sugar

Directions

1
Quarter bacon. Cut cauliflower florets from the stalk and wash. Wash and clean the cut beans and cut them into diagonal pieces. Detach the broad beans from the pods. Peel, wash and slice carrots.
2
Peel kohlrabi and cut into cubes. Clean, wash and cut leek into rings. Peel, wash and quarter potatoes. Heat oil in a pot. Steam vegetables in it for about 3 minutes. Deglaze with 1.5 litres of hot water. Add bay leaf, peppercorns and bacon. Bring to the boil, cover and cook over medium heat for about 25 minutes. Wash parsley, dab dry and chop finely. Cut the sausages into diagonal slices and add them to the vegetable pot about 5 minutes before the end of the cooking time.
3
Add bay leaf, peppercorns and bacon. Bring to the boil, cover and cook over medium heat for about 25 minutes. Wash parsley, dab dry and chop finely. Cut the sausages into diagonal slices and add them to the vegetable pot about 5 minutes before the end of the cooking time. Season with salt, lemon juice and 1 pinch of sugar. Stir in parsley. Arrange the stew in bowls and serve immediately