Mashed potatoes with carrots, peas and bratwurst

Ingredients for 2 servings:

• 400 g potatoes
• 1 tbsp, heaped butter
• 80 ml milk
• Salt and pepper, white
• nutmeg
• 150 g carrot(s)
• 100 g peas, frozen
• 1 small onion(s)
• 200 ml vegetable stock
• 20 g butter
• 10 g wheat flour
• 1 tbsp parsley, chopped
• salt and pepper
• n. B. Broth powder
• 2 sausages
• Oil for frying

Instructions

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

For the mashed potatoes, peel, weigh, and dice the potatoes. Place them in a pot of salted water, cover, and bring to a boil, then simmer for 20 minutes. For the carrot and pea mixture, peel and dice the onion. Trim, weigh, slice, and place the carrots in a pot. Pour in the vegetable stock, bring to a boil, cover, and simmer for about 10 minutes. Then collect the vegetable stock from the carrots, transfer the carrots to a bowl, and set aside. Melt the butter in the pot and fry the onion until translucent. Sprinkle the flour over the onions and stir well. Gradually add the vegetable stock, stirring constantly, until a thick sauce forms. Then fold in the carrots and frozen peas and simmer gently for about 5 minutes. Meanwhile, heat the oil in a pan and fry the sausages until cooked through. Drain the cooking liquid from the potatoes and return the pot to the stovetop. Let it evaporate briefly. Then mash the potatoes with a potato masher. Stir in the butter, then add the milk, more or less if needed, and season to taste. Stir the chopped parsley into the carrot and pea mixture, season with salt, pepper, and a little bouillon powder, if desired. Serve with the mashed potatoes and sausages.