Coal Stew with Stilt and Rye Bread

Remove the meat from the bone and cut it into thumb-sized pieces. From romanesco and cauliflower cut the roses from the stem, from Brussels sprouts remove the outer leaves, cut in half, notch the stem a little.

Cut white cabbage and cabbage into small leaves. Remove the peel from the carrots and cut them into slices. Remove the peel from the garlic and cut into fine slices. Remove the skin from the onion and cut into strips. Cut chives into fine rolls and pluck thyme.

Bring saucepan with vegetable soup to the boil. Heat a frying pan with a little rapeseed oil, fry all the vegetables briefly in it, add to the clear soup. Add peppercorns, bay leaf and juniper. Season with salt and pepper and simmer on low heat for ten to twelve minutes. Add thyme and meat and simmer five to eight min on low heat, season.

Serve:

Serve stew in deep dish or tureen, sprinkle with chives and garnish with fresh thyme. Serve with rye bread.

415 Kcal – 17 g fat – 39 g egg white – 26 g carbohydrates – 2 Be (bread units)

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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