INGREDIENTS FOR 4 PORTIONS:
600 g potatoes
300 g carrots
500 g Brussels sprouts
1 leek
2 onions
1 tbsp rapeseed oil
1 l vegetable stock
200 g fine sausage
2 bay leaves
4 stalks of thyme
Salt
Pepper
0.5 bunch of parsley
Crème fraîche
PREPARATION:
1.You will need
Peeler
Peel the potatoes, wash them and cut them into small pieces. Peel the carrots and cut them into slices. Clean and wash the Brussels sprouts. Clean the leek, wash it and cut it into rings. Peel and chop the onions.
2.Heat the oil in a large pot and sauté the onions. Add the potatoes, carrots, Brussels sprouts and leek and sauté briefly. Deglaze with the vegetable stock.
- Cut the Mettwurst into slices and add together with the bay leaves. Simmer over medium heat for about 15-20 minutes until the vegetables and potatoes are cooked.
- Remove the bay leaves and season with salt and pepper.
- Wash the parsley, shake dry, chop finely and sprinkle over the stew. Serve with a dollop of crème fraîche.