Carrots among each other à la Tutti

Ingredients for 4 servings:

• 750 g carrot(s), e.g. organic
• 750 g potato(s), waxy
• 75 g ham
• 1 onion(s)
• 3 small garlic cloves, squeezed
• 200 ml coconut milk
• 1 tbsp parsley
• Clarified butter for the bratwurst
• Butter for refining
• 500 ml vegetable stock
• salt and pepper
• chili
• Sugar
• 4 sausages, fresh
• 1 tsp, leveled mustard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Tasty variation of carrots and potatoes with bratwurst

Wash the potatoes and carrots. Peel the potatoes and cut them into bite-sized pieces. Chop the carrots as well. Simmer the potatoes and carrots in the vegetable broth for about 12 minutes, then drain (reserve the broth). Season with salt, pepper, chili, and sugar. Meanwhile, finely dice the onion, melt the clarified butter, and add the diced ham to the clarified butter, followed by the onion. When the onion cubes are translucent, add the crushed garlic and mustard (I use the Herb Pesto Mustard for this dish), pour in the coconut milk, and simmer briefly. Add a good knob of butter to the potato and carrot mixture, then carefully stir in the ham and coconut milk sauce. Just before serving, stir in the parsley. Meanwhile, fry the bratwurst until golden brown and keep warm. You can also add some of the reserved vegetable broth and, if you like, the sausage drippings.