Potato and broccoli stew with Cabanossi

Ingredients for 4 servings:

• 500 g potatoes
• 300 g Cabanossi
• 1 head of broccoli, approx. 500 g
• 2 bell peppers, red
• 1 onion(s)
• 75 ml cream
• 450 ml vegetable stock
• 75 g herb cream cheese
• 50g mozzarella
• some oil for frying
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cut the potatoes and Cabanossi into thick slices and then into cubes. Finely chop the onion, bell pepper, and broccoli. Heat a little oil in a large pot, add the onions, and fry. Add the Cabanossi and fry briefly until nicely browned. Add the diced potatoes and fry them briefly as well. Add the broccoli florets and bell pepper pieces to the pot and pour in the vegetable stock. Simmer everything over medium heat for about 25 minutes, stirring occasionally. If the potatoes aren’t yet tender, let it simmer for a few minutes. Once the potatoes are tender, stir in the cream and cream cheese and bring to a boil over high heat. Now add the mozzarella; this gives the stew a creamy texture. Season with salt and pepper, but be careful, as the vegetable stock already adds a certain amount of flavor.