John Myers
Carrot and Potato Stew with Chili Peppers and Meatballs
The perfect carrot and potato stew with chili peppers and meatballs recipe with a picture and simple step-by-step instructions.
- 1 Kg Carrots
- 800 g Soft-Boiling potatoes
- 1 size Vegetable onion
- 1 bunch Flat leaf parsley
- 2 liter Vegetable broth
- 6 piece Pepperbite
- 250 g Mett
- Butter
- Pepper
- Salt
- Sugar
- Peel the carrots and potatoes and cut them into slices or cubes. Roughly dice the vegetable onion. Melt the butter in a large saucepan and briefly fry the carrots with a little sugar. Then add the potatoes and the onion cubes, sauté briefly and deglaze with the vegetable stock. Cook until the vegetables are tender.
- In the meantime, season the meat with salt and pepper, form small balls (approx. 2 cm in diameter) from them, put them in cold water and bring to the boil. When all the balls are on top, remove them from the water and set aside. Then cut the peppers into slices. Pluck the parsley leaves from the stems and chop finely.
- When the vegetables are soft, press down a little with the potato masher to achieve a light consistency. Then add the meatballs and pepper bitters and cook over low heat for about ten minutes. Season to taste with pepper (be careful with salt – the sausages bring a lot of flavor!) And add the parsley just before serving. Good Appetite!
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