Kohlrabi-carrot pot with bratwurst

Ingredients for 4 servings:

• 2 large kohlrabi
• 2 large carrots
• 4 sausages (spicy)
• ½ liter vegetable broth
• 1 sugar cube
• 1 shot of vinegar
• Salt
• nutmeg
• 10 g butter
• 1 tbsp flour
• 600 g potatoes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the kohlrabi and carrots and slice them into equal-sized sticks using a mandoline or vegetable slicer. Set aside a few young kohlrabi leaves. In a large pot, bring vegetable stock with 1 sugar cube, a little salt, and a dash of vinegar to a boil. Cook the vegetable sticks for about 9 minutes until al dente. Drain the vegetables and water in a sieve, reserving the vegetable stock. Peel the potatoes and cut them into small cubes, then cook them in a separate pot like boiled potatoes. Fry the sausages in a pan until lightly browned. Remove from the pan and cut into small pieces. Now melt 10g of butter in the large pot, add 1 tbsp of flour, and whisk until smooth. Gradually deglaze with the vegetable stock until the sauce reaches a creamy consistency. Season with salt and nutmeg. Then add the vegetable sticks, the cooked potato cubes, and the sausages, and simmer briefly. Finally, sprinkle everything with some young kohlrabi greens.