Slim gourmet vegetable stir-fry

Ingredients for 2 servings:

• 6 m.-sized potatoes
• 2 large carrots
• 2 kohlrabi
• 1 tsp olive oil
• 1 onion(s)
• ½ liter vegetable broth
• 2 slices of reduced-calorie cheese (preferably slices)
• salt and pepper
• dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the potatoes into small cubes and cook until al dente (not too soft). Peel the carrots and kohlrabi and cut into sticks. Finely chop the onion. Add 1 teaspoon of oil to a medium-hot pan. Add the onion and sauté. Then add the carrots and kohlrabi and toss briefly. Place the cooked potatoes on top. Pour in enough vegetable stock to only cover the carrots and kohlrabi, not the potatoes. Cover and simmer over medium heat for about 20-30 minutes. The stock should reduce slightly. If necessary, remove the lid and increase the heat shortly before the end of the cooking time. At the end of the stew, stir the cheese into the stew and let it melt. This should create a creamy consistency. Season the dish with salt and pepper and sprinkle with dill.