Bratwurst with herb vegetables and herb puree

Ingredients for 2 servings:

• 2 sausages, coarse
• 250 g bell pepper(s), colored
• 125 g mushrooms
• 1 onion(s)
• 400 g potatoes
• 3 sprigs of rosemary
• 6 stalks of thyme
• 6 sprigs of parsley
• 10 sprigs of chives
• 50 ml milk
• 4 tbsp butter
• some salt and pepper
• some nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

hearty cuisine with fresh herbs

Wash all the herbs, spin dry, pick off the leaves and needles, and chop finely. Peel the onion and chop into large pieces. Deseed and core the bell peppers and chop into large pieces. Clean and quarter the mushrooms, and peel and quarter the potatoes. Boil the potatoes in plenty of salted water for about 15 minutes. In a small pan, fry the bell peppers, onions, and mushrooms in 1 tablespoon of butter, then sauté over low heat for a few more minutes. Season with pepper and salt and add half of the herbs. Fry the sausages in a pan in 1 tablespoon of butter until nicely browned. Drain the cooked potatoes, let them cool briefly, and then mash them finely. Stir in 2 tablespoons of butter, the milk, and the other half of the herbs. Season to taste with pepper, salt, and nutmeg. Arrange everything on plates and serve immediately while hot.