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Potato stew with carrots and peppers

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Ingredients for 8 servings:

  • 1 ½ kg potatoes
  • 3 carrots
  • 2 bell peppers, red
  • 250g bacon
  • 3 onions
  • 1 stalk(s) leek
  • 1 ½ liters vegetable broth
  • 400 ml cream
  • 8 Bockwurst
  • 1 tbsp nutmeg, freshly grated
  • 1 tsp thyme
  • 1 tsp, heaped pepper
  • 1 tbsp, heaped clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

First, dice the vegetables and slice the sausages. Fry the bacon in clarified butter in a saucepan. Add the vegetables, except the potatoes, and sauté. Add the potatoes and stock and simmer until the potatoes are almost tender. Mash the vegetables with a potato masher to taste. Stir in the cream and reduce until the desired consistency is reached. Season to taste with salt, pepper, thyme, and nutmeg. Finally, add the chopped sausages and heat briefly.

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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.

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