Fine potato and carrot stew with white wine

Ingredients for 6 servings:

• 1 kg potato(s), waxy
• 8 carrots
• 125 g bacon, diced
• 250 ml white wine, dry
• 400 ml Lamb stock
• 1 clove(s) garlic
• 1 onion(s)
• 1 piece(s) celeriac
• 600 ml water
• 3 tbsp sauce thickener, for dark sauces
• 2 tsp, heaped meat broth
• 300 g sausage (knacker)
• 1 cup whipped cream
• nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick and super tasty

Roughly chop the potatoes, while the carrots and celery root are slightly smaller, and the onions are very finely diced. Briefly fry the bacon in a large pot, then add the onions and garlic and fry briefly. Then add the potatoes, celery root, and carrots and fry for a further 5 minutes. Add a little salt halfway through. Now deglaze with the white wine, water, and lamb stock and simmer for a further 5 minutes. Season with pepper, salt, stock, and nutmeg. Now add the cream and the sausage (sliced) and simmer until the vegetables are tender. Finish with a sauce thickener. Serve with a crusty baguette.