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🍽️ North German Milk Vegetable Stew

315 kcal · 30 min · 4 servings

Ingredients

• 200 g potatoes
• 200 g carrots (2 carrots)
• 1 piece swede (approx. 200)
• 200 g kohlrabi (0.5 kohlrabi)
• 30 g butter
• 2 tbsp flour
• 800 ml milk (1.5 % fat)
• 0.5 bunch flat-leaf parsley
• 150 g smoked ham
• 150 g peas (frozen)
• salt
• pepper
• nutmeg

Instructions

1. 1. Peel the potatoes, carrots, swede (rutabaga), and kohlrabi.
2. 2. Cut the peeled vegetables into approx. 2 cm (0.8 inch) cubes.
3. 3. Melt the butter in a pot until it foams slightly.
4. 4. Sprinkle the flour over the melted butter.
5. 5. Stir the butter-flour mixture over heat briefly until it becomes colorless (make a white roux).
6. 6. Pour in the milk gradually.
7. 7. Stir vigorously until the sauce is smooth and lump-free.
8. 8. Bring the milk mixture to a boil.
9. 9. Add the prepared vegetable cubes to the pot.
10. 10. Cook the vegetables for 15 minutes, stirring frequently.
11. 11. Wash the parsley thoroughly in the meantime.
12. 12. Shake the parsley dry.
13. 13. Pluck the parsley leaves from the stems.
14. 14. Finely chop the parsley leaves.
15. 15. Cut the smoked salmon ham into thin strips.
16. 16. Add the peas to the pot after 15 minutes of cooking time.
17. 17. Continue cooking the dish for another 5 minutes.
18. 18. Season the soup with salt and pepper.
19. 19. Grate some nutmeg into it and adjust the seasoning to taste.
20. 20. Ladle the soup into deep plates.
21. 21. Sprinkle the dish with the chopped parsley and the ham strips.
22. 22. Serve the stew hot.

Nutrition per serving

• kcal: 315
• Protein: 19 g · Fett/Fat: 11 g · Carbs: 31 g