Vegetable Stew Hygge

Ingredients for 6 servings:

• 2 carrots, approx. 200 g
• 2 kohlrabi, approx. 500 g
• 500 g potatoes
• 400 g beans, young, from the jar
• 150 g peas, frozen
• 300 g Cabanossi or Mettenden
• 2 onions, red
• 2 garlic cloves
• 400 ml vegetable stock
• 300 ml water
• 120 ml Cremefine
• salt and pepper
• 1 bay leaf
• lovage
• marjoram
• Parsley
• 1 tsp balsamic vinegar, lighter
• Oil or margarine, for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Cut the vegetables into pieces, chop the onions, and slice the Cabanossi. First, sauté the onions and crushed garlic in a little oil or margarine. Then add the carrots and kohlrabi and sauté lightly. Add the potatoes and deglaze with the stock. Simmer for about 10 minutes. If you prefer a creamy stew, like me, you can take 2-3 ladles of the vegetables and puree them. Then return the pureed mixture to the pot. Now add the peas, beans, and Cabanossi. Pour in about 300 ml of water (as needed). Add the bay leaf, parsley, some lovage, and marjoram. Lightly season with salt and pepper. Simmer the stew for about 30 minutes, stirring regularly. About 10 minutes before the end of the cooking time, add the Cremefine and season to taste.