Carrots with pumpkin

Ingredients for 5 servings:

• 500 g carrot(s)
• 500 g potatoes
• 500 g pumpkin(s) (butternut or Hokkaido)
• 1 m.-sized onion(s)
• 1 liter of water
• 2 vegetable stock cubes
• 400 g sausages, coarse (5 pieces)
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

Carrots, potatoes, pumpkin, onions

Halve the pumpkin and bake in the oven for half an hour. This makes it easier to slice, but it’s not necessary. Then deseed and peel the pumpkin, remove the skin, and finely chop the flesh. Peel the carrots, potatoes, and onions and cut into small pieces. Sauté the pumpkin, carrots, and potatoes in a pan for about 10 minutes. Heat the water in a pot, add the vegetable stock cube and the vegetables, and cook for about 15 minutes. Add the onions to the pan, sauté, and set aside in a bowl. Add the sausages to the pan and fry. Drain the stock from the vegetables, reserving some of it. Mash the vegetables with a masher, adding a little more stock if desired. Add the onions, season with nutmeg, salt, and pepper, stir everything together, and arrange on a plate. Add the sausages and serve.