Creamy stew with potato and kohlrabi sausage

Ingredients for 1 servings:

• 250 g kohlrabi, peeled and weighed
• 2 medium-sized potatoes, 125 g, peeled and weighed
• 1 tsp, heaped margarine
• 150 ml vegetable stock
• 100 ml milk
• Salt and pepper, white
• nutmeg
• 1 spring onion(s)
• 100 g meat sausage (garlic meat sausage)
• 1 tbsp, heaped cream cheese, approx. 30 g
• 1 pinch of lovage powder
• 2 tbsp cream
• ½ tsp, leveled cornstarch or sauce thickener
• 1 tbsp parsley, chopped
• possibly stock powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cut the kohlrabi and potatoes into fairly large sticks. Heat the margarine in a saucepan. Add the kohlrabi and potato sticks and fry briefly. Stir in the vegetable stock, milk, salt, pepper, and nutmeg. Simmer uncovered for 20 minutes, stirring occasionally. Meanwhile, trim the spring onions and cut them into rings, and dice the bologna. Add the cream cheese to the vegetables and stir in, followed by the spring onions, bologna, and lovage. Simmer for about 10 minutes, stirring occasionally. Combine the cream and cornstarch, or shake well in a small, lidded container. You can also use a sauce thickener. Add the mixture to the stew along with the parsley. Season to taste and adjust the seasoning if desired. Let the stew simmer for a short while, then serve.