Vegetable stew from the clay pot
easy
120 mins
120 mins
Ingredients
- 1 large kohlrabi
- 250 g Carrots
- 750 g Potatoes (mainly waxy)
- 250 g Cutting beans
- 1/2 bunch fresh savory
- 1 Onion
- 1/2 package (150 g) frozen peas
- 1 l Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 4 blanched veal sausages
- 7-10 Tbsp Salt
- 7-10 Tbsp Garnish with fresh savory
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Soak clay pot in cold water for 15-20 minutes. Wash and peel kohlrabi, carrots and potatoes. Slice the carrots, kohlrabi into thick slices and then cut them into slices. Cut potatoes into sticks. Clean and wash the beans and cut them diagonally into thin strips.
- 2
Wash the savory, drain and tie up with kitchen string. Peel onion. Put cleaned vegetables, frozen peas, onion and savory into the watered clay pot. Pour on the stock and season with pepper. Place on the grill and put in the cold oven. Only then set the temperature (electric cooker: 225 ° C/ gas: level 4) and cook covered for 1-1 1/4 hours. 15 minutes before the end of the cooking time, press small dumplings from the sausages into the soup stew and finish cooking in a closed saucepan. Remove the savory. Season the stew with salt and pepper. Remove onion.
- 3
Place on the grill and put in the cold oven. Only then set the temperature (electric cooker: 225 ° C/ gas: level 4) and cook covered for 1-1 1/4 hours. 15 minutes before the end of the cooking time, press small dumplings from the sausages into the soup stew and finish cooking in a closed saucepan. Remove the savory. Season the stew with salt and pepper. Remove onion. Serve garnished with fresh savory as desired
- 4
Tableware: Bay ceramics
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