Cross-section garden stew

Ingredients for 4 servings:

• 150 g beans, green
• ½ head of cauliflower
• 1 kohlrabi
• 1 parsnip(s)
• 1 parsley root(s)
• 2 carrots
• 3 potatoes
• 1 stalk(s) leek
• 1 onion(s), chopped
• 1 clove(s) garlic
• 2 tbsp oil
• 75 g bacon
• 1 liter vegetable broth
• 2 tbsp parsley, flat, chopped
• 1 bay leaf
• 1 tsp savory, dried
• 1 tsp lovage, dried
• some nutmeg
• Salt and pepper, black from the mill
• 1 liter vegetable broth
• 1 turnip(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the vegetables. Divide the cauliflower into florets. Slice the leek. Trim the ends of the beans and halve them. Peel the carrots, parsnips, parsley root, kohlrabi, turnip, and potatoes and cut them into small pieces about 1 cm long. Heat the oil in a large pot and fry the bacon and onion. Add the vegetables and fry lightly. Season with salt and pepper, and press in the garlic. Deglaze with the stock and bring to a boil. Reduce the heat, add the bay leaf, herbs, and spices. Cover and simmer over low heat until the vegetables are tender. Stir in the parsley and season with salt and pepper, if desired. Serve with dark farmhouse bread.