Vegetable pot 'Across the garden'

Ingredients for 4 servings:

• 100 g bacon, streaky, smoked
• ½ cauliflower
• 250 g beans (green beans)
• 250 g broad beans, in the pods
• 2 m.-large carrot(s)
• 1 m.-large kohlrabi
• 1 m.-large leek(s)
• 500 g potatoes, small
• 2 tbsp oil for frying
• 2 bay leaves
• 1 tbsp vegetable stock powder
• 4 Vienna sausages, approx. 80 g each
• Salt and pepper, white
• nutmeg
• 1 bunch of parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

… from Grandma’s recipe book

Cut the bacon into 4 pieces. Remove the stalks from the cauliflower florets and wash them. Wash and trim the green beans, then cut them into diagonal pieces. Shell and wash the broad beans. Peel, wash, and slice the carrots. Peel and dice the kohlrabi. Clean, wash, and slice the leek. Peel, wash, and quarter the potatoes. Heat the oil in a large pot. Sauté the prepared vegetables for about 3 minutes. Deglaze with 1.5 liters of hot water. Add the bay leaves and bacon. Bring to a boil, stir in the stock, and simmer covered for about 25 minutes. Slice the sausages diagonally and add them to the vegetable pot about 5 minutes before the end of the cooking time. Season the stew with salt, pepper, and nutmeg. Wash, pick, chop, and stir in the parsley.