Apple and vegetable stew

Ingredients for 4 servings:

• 400 g soup vegetables
• 2 onions
• 400 g potatoes
• 300 g smoked pork
• 3 tbsp rapeseed oil
• 1.3 liters of vegetable broth
• 2 bay leaves
• 2 tsp marjoram
• salt and pepper
• 3 apples
• 50 g hazelnuts

Instructions

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

Trim the leeks from the soup vegetables, halve them lengthwise, wash them thoroughly, and cut them into 1 cm half rings. Peel the celery and carrots and cut them into 2 cm pieces. Wash the parsley, shake it dry, and set it aside. Peel and dice the onions. Peel the potatoes and cut them into 2 cm cubes. Cut the smoked pork into 2 cm cubes. Heat the oil in a saucepan. Sauté the soup vegetables, onions, and potatoes. Then briefly sauté the smoked pork. Add the stock, bay leaves, and marjoram, bring to a boil, and season with salt and pepper. Cover and simmer for 10 minutes. Meanwhile, quarter the apples, core them, and cut them into 1 cm cubes. Add them to the stew and cook for another 5 minutes. Roughly chop the hazelnuts and toast them in a pan without fat. Chop the parsley. Season the stew with salt and pepper and serve sprinkled with hazelnuts and parsley. Per serving, approximately 405 kcal