Potato, kohlrabi, and Brussels sprouts stew with Cabanossi

Ingredients for 4 servings:

• 3 kohlrabi
• 5 m.-sized potatoes
• 400 g Brussels sprouts, fresh or frozen
• 2 onions, red
• 2 Cabanossi
• 600 ml vegetable stock
• 300 ml milk
• 150 g processed cheese
• salt and pepper
• 1 tsp, leveled nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the potatoes and kohlrabi and cut into thumb-thick cubes. If the kohlrabi greens are okay, wash and chop them up – if you don’t like them, just leave them out. But I think they’re a shame to throw away, as they add a lot of flavor. If you have fresh Brussels sprouts, wash and trim them, and make a cross-shaped cut in the stalk. Now slice the Cabanossi (depending on your taste; alternatively, Mettenden sausages are also tasty) and dice the onions. First, add the Cabanossi to the pot and fry. When some fat starts to render, add the onions and sauté with the sausage until translucent. Add the kohlrabi and potatoes, and the kohlrabi greens if desired, and sauté briefly. You can also season the vegetables with a little nutmeg and pepper. Now pour in the milk and stock and simmer on medium heat for 10-15 minutes. After the cooking time, add the Brussels sprouts and cook for another 10 minutes. Then add the cheese spread. Once it’s dissolved, season with salt, pepper, and nutmeg and let it boil for another minute. I personally like to roughly mash everything at the end.