in Recipes

Potato, carrot and onion stew with Wienerle

updated

Spread the love

Ingredients for 4 servings:

  • 500 g carrot(s)
  • 500 g potatoes
  • 500 g onion(s)
  • 2 tbsp butter
  • 1 liter vegetable broth
  • 2 bay leaves
  • 2 cloves
  • Salt and pepper from the mill
  • 1 pinch(s) of sugar
  • 1 pinch of nutmeg
  • 1 pinch of caraway powder
  • ½ bunch parsley
  • 4 pairs of Vienna sausages

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel the potatoes, onions, and carrots and cut into equal-sized pieces. Heat the butter in a saucepan and sauté the vegetables. Pour in the broth and bring to a boil. Add the bay leaves and cloves. Season with salt, pepper, nutmeg, caraway, and sugar, and simmer over moderate heat for 25 minutes. Cut the Vienna sausages into pieces and add them to the stew with the finely chopped parsley just before the end of cooking. Season the potato and onion stew generously with the Wienerle (sausages) and serve immediately.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fishburger

Exotic-spicy bean salad 'Kuta Sunset'