Braised Potatoes with Young Vegetables

Wash and cut 2 kg of potatoes into 3 to 4 cm pieces, put them in a bowl, sprinkle with salt and a little pepper, add enough boiling water to prevent the meat from sticking and let it steam for 1 hour with the lid closed. After this time, add a heaping soup plate full of neatly cleaned young carrots with kohlrabi slices or instead of them

carrots mixed with young green peas and cauliflower cut into individual roses, let the vegetables steam in the clear soup for 1/2 hour. Also do not forget to add 2 pieces of grated onions at the beginning. Then put everything together into meat jars and sterilize at 100 °C for 50 minutes.

When used, the dish is warmed in the jar, seasoned with a few drops of Maggi seasoning and served quite hot.

all : Home canning, from Mrs. Emilie Lösel,

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