Carrot stew a la Claudi

Ingredients for 4 servings:

• 1 kg carrot(s)
• 1 large onion(s)
• 5 large potatoes
• 1 bunch of soup vegetables
• 2 frankfurters
• butter
• some sugar
• some broth
• Salt
• Parsley
• 1 ½ liters of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Melt the butter in a saucepan. Peel and slice the carrots. Add the carrot slices to the pan. Dice the onion and add it to the pan. Increase the heat to high and let it become slightly translucent. Add a little sugar. When the carrot slices have turned a nice orange and the onions are translucent, add 500 ml of water. Dice the potatoes, chop the vegetables, and add everything to the pan. Add the remaining water. Season to taste with stock (I always use two teaspoons) and a little salt (if desired). Let everything simmer until the potatoes are tender. Just before serving, I slice the sausages and chop the parsley and add it to the stew. After about 10 minutes, it’s ready to serve. This keeps the sausages crisp.