Summer stew with bacon topping

Name: Summer stew with bacon topping
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 1 collar Spring onions; 600 g Kohlrabi; 800 g Carrots; 7-10 Tbsp Salt; 2 Organic lemons; 4 Garlic cloves; 2 small red chillies; 2 Bay leaves; 200 g sliced bacon; 240 g frozen peas; 2 stem(s) Parsley; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 Gauze bags or tea bags; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
1 collar Spring onions
600 g Kohlrabi
800 g Carrots
7-10 Tbsp Salt
2 Organic lemons
4 Garlic cloves
2 small red chillies
2 Bay leaves
200 g sliced bacon
240 g frozen peas
2 stem(s) Parsley
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 Gauze bags or tea bags
baking paper

Directions

1
Peel and wash the potatoes and cut them into cubes of approx. 2 x 2 cm. Clean, wash and cut spring onions into rings. Peel and clean kohlrabi and cut into 2 x 2 cm cubes. Peel and slice the carrots. Put the vegetables in a pot with about 1.5 l salt water.
2
Wash the lemons hot, peel the peel with a peeler. Peel garlic and crush it with a spoon. Clean and wash the chillies and cut them in half lengthwise. Put lemon peel, garlic, chillies and bay leaves in a gauze bag or tea bag, close tightly and add to the vegetables. Cover and simmer for about 15 minutes at medium heat.
3
Cut bacon into wide strips, place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes. Put peas in boiling water, blanch for about 5 minutes and drain in a sieve.
4
Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Remove the spice bag from the pot, add oil to the stew, season with salt and pepper. Sprinkle bacon and pea topping over it and garnish with parsley.