Vegetable Stew with Vienna Sausages

Ingredients

• 1.2 l beef broth
• 3 Carrots
• 1 kohlrabi
• 1 stalk Celery
• 0.5 bunch spring onions
• 150 g sugar snap peas
• 200 g Broccoli florets
• 250 g small tomatoes
• 2 pairs Vienna sausages
• 2 EL Butter
• 0.5 bunch parsley (chopped)
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel carrots and cut into thin sticks or slices.

2. 2.

   Peel kohlrabi and dice small pieces.

3. 3.

   Wash, trim celery and slice about ½ cm thick.

4. 4.

   Wash spring onions, trim and cut into ~1 cm wide rings.

5. 5.

   Wash sugar snap peas and trim ends.

6. 6.

   Wash tomatoes and cut into thin wedges.

7. 7.

   Slice sausages diagonally.

8. 8.

   Sauté spring onions, carrots, celery, and kohlrabi in hot butter; add broth, bring to boil, then add broccoli and simmer for about 8–10 minutes. Three minutes before the end of cooking, add tomatoes and sugar snap peas.

9. 9.

   Season the stew, warm the sausage slices in it, sprinkle parsley, and serve.