Autumnal turnip stew with dumplings

Ingredients for 6 servings:

• 2 small onions
• 700 g swede(s)
• 200 g carrot(s)
• 1 leek(s)
• 2 sausages
• 1 tbsp oil for frying
• 1 liter vegetable broth
• 200 g sauerkraut
• salt and pepper
• a few stalks of parsley, flat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel the onions, turnip, and carrots. Finely chop the onions. Cut the turnip and carrots into 1 to 2 cm pieces. Trim and wash the leek, and cut into coarse rings. Sauté the onions, turnips, and carrots in the heated oil for about 5 minutes. Deglaze with stock and simmer for about 30 minutes, stirring occasionally. After about 20 minutes, add the leek and sauerkraut to the stew. Squeeze the sausage meat out of the skin in small portions, form into dumplings with your hands, and add to the stew. The dumplings are cooked when they float to the top. Season the stew with salt and pepper. Wash the parsley, shake dry, pick off the leaves, and sprinkle over the stew. Serve with baguette. Based on 6 servings, one serving has 175 kcal.