Vegetable stew with fried dumplings

Name: Vegetable stew with fried dumplings
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 Fennel tuber (about 300 g); 125 g Carrots; 1 small stick of leek (leek; approx. 200 g); 200 g Potatoes; 1 (125 g) boiled fine veal sausage; 1-2 TEASPOONS Oil; 1/2 l Vegetable broth (instant); 2-3 stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 Fennel tuber (about 300 g)
125 g Carrots
1 small stick of leek (leek; approx. 200 g)
200 g Potatoes
1 (125 g) boiled fine veal sausage
1-2 TEASPOONS Oil
1/2 l Vegetable broth (instant)
2-3 stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Clean and wash the fennel, carrots, leek and potatoes. Put the fennel green aside. Cut fennel into slices, carrot into thick slices and potatoes into pieces. Cut leek lengthwise in half and also cut into pieces of about 4 cm length. Press the frying mixture out of the skin as small dumplings. Heat oil in a pot and fry the dumplings in it.
2
Deglaze with broth. Add vegetables and cook covered for 15-20 minutes. Wash parsley, dab dry and chop. Season the finished stew with salt and pepper and add the parsley. Serve sprinkled with fennel green
3
Preparation time 35-40 minutes. Approx. 2770 kJ/ 660 kcal. E 29 g/ F 38 g/ KH 51 g