Potato and vegetable stew with sausage

Ingredients for 5 servings:

• 5 large potatoes
• 3 large kohlrabi
• 3 carrots
• 2 bell peppers, red
• 1 leek(s)
• ½ ring/s Krakauer
• n. B. Belly bacon
• 4 tbsp butter
• 4 tbsp, heaped flour
• e.g. milk
• n. B. Broth powder
• 1 tsp, heaped sugar
• salt and pepper
• nutmeg
• some parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes, kohlrabi, and carrots and cut into small pieces. Cut the bell peppers into small pieces and the leek into half rings. Cook the kohlrabi in salted water for about 20 minutes, drain, and reserving the cooking water. Cook the potatoes and carrots for another 20 minutes and drain. Briefly sauté the bell peppers and leek, then mix all the vegetables together. Heat the butter in a non-stick saucepan, stir in the flour, and deglaze with the kohlrabi water. Pour in the milk until the roux has a soupy consistency. Season to taste with stock powder, sugar, pepper, and nutmeg. Remove the skin from the Krakauer sausages, halve the sausages, and cut into half slices. Add the bacon and sausage to the soup and cook briefly. Now add the vegetables; bring to a boil, and let everything simmer for a short time. Garnish with parsley.