Carrot and Kohlrabi Stew

Ingredients for 4 servings:

• 2 m.-large kohlrabi, peeled, diced, with leaves
• 5 m.-sized carrot(s), cleaned, sliced
• 5 m.-sized potatoes, peeled, diced
• ½ bunch parsley, washed, chopped
• 4 sausages, fresh, skinned
• 2 medium-sized onions, diced, or leeks
• 1 liter vegetable broth
• 2 tbsp crème fraîche or sour cream, heaped
• 1 tbsp butter
• Salt, from the mill
• 2 tbsp fat, for frying
• 1 pinch(s) nutmeg, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fresh vegetables with fried sausage balls

Sauté the onions (leeks) in a tablespoon of fat until translucent, add the potato pieces and continue to braise. After about 10 minutes, add the chopped kohlrabi with greens and the carrot slices. After about another 5 minutes, pour in the vegetable stock and simmer on low heat for 10-15 minutes. In the meantime, skin the fresh bratwurst and form the meat into small balls. Brown them on all sides in a pan with the remaining fat and set aside. When the vegetables are tender (they should still have a slight bite), stir in the sour cream, butter, nutmeg and the balls, season to taste, and sprinkle with fresh parsley. If you prefer, you can also add chopped meatballs, or lean diced smoked pork pieces, or slices of mettwurst, depending on your taste and imagination.