Vegetable goulash

Ingredients for 6 servings:

• 250 g kohlrabi , a large
• 200 g carrot(s)
• 150 g Romanesco, cut into florets
• 2 stalk(s) leeks, approx. 150 g
• 50 g parsley root(s) or parsnips
• 50 g celeriac
• 250 g potato(s), waxy
• ½ bunch of spring onions
• 1 bunch of flat-leaf parsley
• 2 tbsp, heaped celery leaves
• 1.2 liters of vegetable broth, homemade, see instructions
• 150 ml soy sauce, dark, naturally brewed
• 2 bay leaves, dried
• 1 tsp peppercorns, colored, coarsely crushed
• 1 tsp salt
• 6 allspice berries, roughly crushed
• 1 m.-sized potato(s), floury for thickening
• 1 tbsp honey, spicy
• n. B. Salt and pepper, white, finely ground

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

vegetarian

The weights of the ingredients refer to prepared and cleaned vegetables. Cut all of the washed and cleaned vegetables into sticks or thinly slice them. Also wash, trim, and thinly slice the spring onions and leek stalks. Set these components aside. Cover the cleaned vegetable scraps with water and bring to a boil. Add the crushed spices and the two bay leaves and simmer gently for about 15-20 minutes without salt. Then strain the broth through a sieve and discard the vegetable scraps. Bring the resulting vegetable broth to a boil with the soy sauce and honey. Add all of the prepared vegetables, except the spring onions, chopped parsley leaves, and celery leaves. Season generously with salt and finely ground pepper. After about 15-20 minutes, peel the floury potatoes and grate them into the vegetable goulash. Add the chopped leaves and the spring onion rings and simmer for about 5 minutes. The goulash should now be cooked through. Season again if necessary before serving, as the vegetables will have absorbed a lot of the seasoning. Serve with Vienna sausages, Bockwurst, Krakauer sausages, Knacker sausages, or Bratklops (fried meatballs).