Carrot stew with mettenden and meatballs

Ingredients for 4 servings:

• 600 g carrot(s)
• 600 g potatoes
• 4 Mettenden
• 4 sausages, fresh, coarse
• 1 large onion(s)
• 1 liter vegetable broth or stock
• 2 tbsp cream, crème fraîche or similar
• 1 tbsp parsley or chives, frozen
• 1 tbsp sugar
• salt and pepper
• nutmeg
• butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Finely chop the onion, slice the mettenden sausages and carrots, and peel and dice the potatoes. Form the sausage meat into small dumplings and fry them in a large pot in a little fat, remove from the pot, and set aside. First, sauté the onion in butter in the pot until translucent, add the carrots, and sauté for a few minutes. Add the sugar and caramelize both for about 20 minutes. Then add the potatoes and sauté briefly. Add the stock, bring to a boil, and simmer on low heat for about 30 minutes. Meanwhile, brown the mettenden sausages in a pan. Add the mettenden sausages and meatballs shortly before the end of the cooking time. Season to taste with pepper, nutmeg, cream, and parsley. Notes: The meatballs are not absolutely necessary, but they add a pleasant flavor. You can, of course, use fresh herbs. Browning the meatballs and sausage is also not absolutely necessary, but I would definitely recommend it. I chopped the vegetables with my Nicer Dicer, which of course reduced the preparation time.