Eintopf (German One-Pot Stew with Sausage and Beans)

• 1 tbsp Sunflower oil
• 350 g Smoked sausage
• 2 medium Leek
• 3 medium Carrot
• 400 g Celeriac
• 2 cloves Garlic
• 700 g Yukon Gold potato
• 2 Bay leaves
• 1.2 liters Chicken stock
• 480 g Canned white beans
• 15 g Fresh parsley

1. Heat the sunflower oil in a large pot over medium heat. Slice the smoked sausage into thick rounds, add to the pot, and cook for 4 to 5 minutes until lightly browned and the fat has rendered.
2. Meanwhile, trim and wash the leek well, then slice it. Peel the carrots and celeriac, then cut them into bite-size pieces.
3. Add the leek, carrots and celeriac to the pot and cook for 6 to 8 minutes, stirring, until the leek softens. Crush in the garlic and cook for 1 minute until fragrant.
4. Peel the potatoes and cut into bite-size chunks. Add them to the pot with the bay leaves and chicken stock, then bring to a gentle simmer.
5. Simmer gently, partially covered, for 35 to 40 minutes, stirring occasionally, until the potatoes and celeriac are tender. If the stew looks too thick, add a splash of water; if too thin, simmer uncovered for a few minutes.
6. Drain and rinse the canned white beans, then stir them into the stew. Simmer for 10 minutes until the beans are hot and the broth has thickened slightly.
7. Finely chop the fresh parsley and stir it through. Remove the bay leaves, then ladle into bowls and serve hot.

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