Vegetable stew

Name: Vegetable stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pack of (15 g) dried porcini; 2 Kohlrabi (about 150 g each); 200 g young carrots; 250 g Potatoes; 100 g Sweet peas; 250 g Broccoli; 300 g blanched veal sausage; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Chervil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pack of (15 g) dried porcini
2 Kohlrabi (about 150 g each)
200 g young carrots
250 g Potatoes
100 g Sweet peas
250 g Broccoli
300 g blanched veal sausage
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Chervil

Directions

1
Pour 1/2 litre of boiling water over the porcini mushrooms and let them soak. Meanwhile peel, wash and cut kohlrabi, carrots and potatoes into small pieces. Clean and wash mangetouts and broccoli. Cut broccoli into very small florets. Drain the mushrooms, collect the soaking water and finely chop 2/3 of the mushrooms.
2
Press the sausage meat out of the skin, mix with the chopped mushrooms and form dumplings. Heat the lard in a pot. Fry the dumplings in it until golden brown all around and take them out. Briefly fry kohlrabi, carrots, potatoes and remaining mushrooms in the frying fat. Add soaking water and 1/2 litre water and bring to the boil. Season with salt and pepper and cook for about 10 minutes. Add broccoli and sugar snap peas, cook for another 7 minutes. Put the dumplings back into the soup and heat up. Season again with salt, pepper and nutmeg.
3
Season with salt and pepper and cook for about 10 minutes. Add broccoli and sugar snap peas, cook for another 7 minutes. Put the dumplings back into the soup and heat up. Season again with salt, pepper and nutmeg. Serve sprinkled with chervil. Cheese sticks taste good with it
4
Spoon: Christofle