Autumn vegetable stew

Ingredients for 4 servings:

• 2 onions
• 3 garlic cloves
• 1 stalk(s) leek
• 2 carrots
• 200 g zucchini
• 150 g parsley (parsley root)
• 2 potatoes
• 1 tbsp butter or margarine
• 150 g smoked bacon
• 1 liter meat broth
• 1 tsp thyme, dried
• 5 sausages (Debrecziner or Vienna)
• Caraway, ground
• salt and pepper
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

for cold days

Peel the onions and garlic. Wash and trim the leeks, carrots, zucchini, and parsley root. Cut the onions into thin rings, the garlic into slices, the leeks into rings, and the carrots diagonally into thin slices. Quarter the zucchini lengthwise and cut into roughly 2 cm pieces. Finely dice the parsley root. Peel and roughly dice the potatoes. Heat the butter in a soup pot. Cut the bacon into thin strips and sauté briefly in the fat. Stir in the onions and garlic and sauté briefly. Pour in the stock and bring to a boil. Add the remaining vegetables and thyme. Cover and simmer gently for 15 minutes. Meanwhile, cut the sausages into thick slices and add to the stew with a generous pinch of caraway seeds. Let stand for another 5 minutes. Season with salt and pepper. Transfer to a plate and sprinkle thinly with Parmesan cheese. Serve with crusty baguette.