John Myers
Mini Sausages with Potato and Wild Garlic Puree and Baby Carrots
The perfect mini sausages with potato and wild garlic puree and baby carrots recipe with a picture and simple step-by-step instructions.
- 1 package Mini sausages
- 750 g Potatoes
- 1 bunch Wild garlic
- 250 g Baby carrots
- 200 g Processed cheese
- 1 shot Milk
- 1 tbsp Butter
- 1 tbsp Parsley frozen
- Vegetable broth
- Salt
- Pepper
- Oil
- Peel and dice the potatoes and cook them in the vegetable stock.
- Fry the sausages in a pan in a little oil until they are brown on all sides.
- Clean the carrots and cook them in the vegetable stock, drain, add parsley and processed cheese, let it melt and season with salt and pepper.
- Drain the potatoes, chop the wild garlic, add to the potatoes, add milk and butter and use a hand blender to make a fine puree, season with salt, pepper and nutmeg and serve with the carrots and sausages.
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