Brussels sprout stew

Ingredients for 4 servings:

• 1 kg Brussels sprouts
• 6 potatoes
• 2 onions
• 200 g celeriac
• 1 large slice(s) of bacon
• 1 Cabanossi or other sausage, e.g. Saiten, Mettenden, etc.
• 1 stalk parsley, flat
• 1 tsp marjoram
• 3 tbsp stock powder
• 1 tsp oil
• 3 tbsp flour
• 1 tsp, levelled black pepper, freshly ground
• possibly salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Trim some of the stem from the Brussels sprouts, remove the 2-3 outer leaves, and make a cross-shaped cut in the stem. Peel the potatoes and cut into small pieces. Cut the celery into small pieces. Cut the onions into small pieces. Cut the bacon into pieces (remove the tough rind if necessary). Pluck the parsley leaves from the stalks, chop the leaves finely, and set aside. Reserve the stalks. Heat oil in a pan. Then add the bacon and fry. Add the onions and sauté until translucent. Add the potatoes, celery, and Brussels sprouts and fry for about 5 minutes, stirring. Sprinkle flour over them and mix well. Now deglaze with water and add the stock powder. Add the parsley stalks, marjoram, and pepper. Simmer for 20 minutes. Remove the parsley stalks and add the finely chopped leaves. Cut the Cabanossi into pieces and add them. Simmer for another 5 minutes (season with salt if necessary). Serve with farmhouse bread.