Vegetable stew

Name: Vegetable stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 700 g) small head cauliflower; 250 g Broccoli; 375 g small carrots; 1 Stalk leek (leek); 1-2 TABLESPOONS clarified butter; 3 blanched veal sausages; 1 l Vegetable broth; 7-10 Tbsp Pepper; 3 Stem(s) lovage (from the potty)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
1 (approx. 700 g) small head cauliflower
250 g Broccoli
375 g small carrots
1 Stalk leek (leek)
1-2 TABLESPOONS clarified butter
3 blanched veal sausages
1 l Vegetable broth
7-10 Tbsp Pepper
3 Stem(s) lovage (from the potty)

Directions

1
Peel, wash and dice the potatoes. Cook in boiling salted water for about 8 minutes. Clean and wash the cauliflower and broccoli and cut into small florets. Peel, wash and slice carrots. Clean, wash and cut leek into rings. Heat the lard. Form the sausages directly from the skin into small dumplings and fry them in hot lard, turning them all around and taking them out.
2
Add vegetables and stock to the pot. Season with salt and pepper. Cook for about 15 minutes. Warm up dumplings and potatoes in it. Remove the lovage leaves and add them to the soup. Season again and serve