Vegetable Stew with Franconian Sausages and Country Bread

Cut the cauliflower and romaine florets from the stem, remove the outer leaves from the Brussels sprouts, make a cross cut on the stem, cut in half. Remove the peel from the carrots, cut them in half, make oblique cuts.

From the beans cut ends small, cut oblong lozenges. Cut white cabbage leaves into small lozenges, cut smoked bacon into small cubes, cut chives into fine rolls. Peel garlic clove, cut into fine leaves, peel onions, dice finely. Peel, clean and dice potatoes.

Heat coated frying pan, fry all vegetables with a little rapeseed oil. Heat saucepan, sauté onions until translucent, add garlic, add vegetables and bacon, add bay leaf, peppercorns, juniper, pour vegetable soup, season with pepper, simmer on low heat, add potatoes in the last third of cooking time, season with salt at the end.

Heat the frying pan with a little rapeseed oil, brown the sausages on all sides, then cut them into diagonal pieces and add to the stew.

Serve:

Arrange stew in tureen, sprinkle with chives, serve with country bread.

441 Kcal 25 g fat 21 g egg white 33 g carbohydrates 2, 5 Be (bread units)

Our tip: Use a bacon with a strong taste – this way you will give this dish a special touch!

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