John Myers
Contents
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Ingredients
- 1 Kohlrabi, 600 g
- 200 g Jerusalem artichoke fresh
- 1 Carrot, 150 g
- 1 Leek, 140 g
- 2 Celery root, 80 g
- 1 Fennel, 200 g
- 1 Onion, 100 g
- 6 Sun-Dried tomatoes
- 700 g Potato
- 3 tbsp Clarified garlic butter
- 2 L Vegetable stock
- 250 ml White wine
- 3 Bay leaves
- 5 Juniper berries
- 10 Black peppercorns
- 0,5 bunch Chives
- Freshly grated nutmeg
- 1 Thuringian cooked sausage, approx. 400 g
Instructions
- Clean, peel and cut the root vegetables into bite-sized cubes / slices.
- Heat the clarified garlic butter in a large saucepan and sweat the root vegetables well.
- In the meantime, peel the potatoes and cut into bite-sized pieces. Cut the sun-dried tomatoes into small strips and add them when the root vegetables are sweaty.
- Then pour the vegetable stock and the wine, add the spices (put the berries in a tea bowl) and simmer over a low heat until the vegetables are cooked through.
- Finely chop the chives. Cut the sausage into slices and add both about 10 minutes before the vegetables are done.
- Remove the spices and bay leaf and season with nutmeg to taste ..... then I wish you a good appetite
- When it comes to stew, I always cook in reserve, the rest is frozen in portions.
Nutrition
Serving: 100gCalories: 38kcalCarbohydrates: 4.2gProtein: 1.7gFat: 0.9g
