Best vegetable stew Olli's style

Ingredients for 4 servings:

• 1 leg of veal(s) approx. 350 g
• 600 g potatoes
• 450 g carrot(s)
• 450 g kohlrabi, approx. 2 pieces
• 250 g peas, frozen
• 20 g parsley, frozen or fresh
• Vegetable broth approx. 0.5 tsp
• 1 onion(s)
• 1 leek(s)
• 4 Mettwurst, fresh, (smoked)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Vegetable stew like in the old days

Simmer the leg of pork and onion in approximately 1.5 liters of water for 45-60 minutes. While the leg is simmering, prepare the remaining ingredients. Cut the potatoes, carrots, kohlrabi, and leeks into small pieces. Quarter the carrots lengthwise, then chop them. Cut the fresh kohlrabi into pieces. Set these ingredients aside, as they will be used one after the other. Once the leg of pork has finished cooking, add the potatoes, carrots, and kohlrabi first. Fill the pot with water, leaving room for the leeks and peas. Simmer everything for a total of approximately 45-60 minutes. After approximately 20 minutes, add the leeks, kohlrabi, and frozen peas. The ingredients should be covered with water during cooking. Add the parsley about 10 minutes before the end of the cooking time. At the end of the cooking time, your stew can be seasoned with a very small amount of organic vegetable stock. Very few additional seasonings are needed, as the fresh ingredients are simply delicious on their own. After turning off the stove, I mash the stew with a potato masher until it’s slightly thick. If you like, you can remove the leg of shank beforehand, cut it into small pieces, and return them to the pot.