Contents
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Ingredients
Cheese Bratwurst:
- 180 g 2 cheese sausages
- 2 tbsp Sunflower oil
Carrot and pea vegetables:
- 200 g / TK / Own production! Carrots
- 200 g Young peas frozen
- 1 tsp Salt
- 1 tbsp Butter
- 100 g Cooking cream
- 100 ml Milk
- 1 tsp Chicken broth instant
- 1 tsp Sweet soy sauce
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 1 powerful splash Lemon juice
- 0,5 Cup Sliced parsley
triplets
- 300 g / Small, waxy potatoes / 8 pieces Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Ground turmeric
- Bratwurst pan
- 2 big pinches Coarse sea salt from the mill
- 0,5 Cup Sliced parsley
Serve:
- Medium hot mustard
Instructions
Cheese Bratwurst:
- Fry the cheese sausages in a pan with sunflower oil (2 tablespoons) on all sides until golden brown, remove, place in the oven and keep warm at 50 ° C until serving.
Carrot and pea vegetables:
- Thaw carrots and peas in good time, cook in salted water (1 teaspoon salt) for about 10 - 12 minutes, drain through a kitchen sieve and drain well. Heat the butter (1 tbsp) in a pan, add the carrots with the peas and fry / stir-fry. Deglaze / pour in milk (100 ml) and cooking cream (100 g) and add chicken broth (1 teaspoon instant broth), sweet soy sauce (1 teaspoon), coarse sea salt from the mill (2 big pinches), colored pepper from the mill ( 2 big pinches) and lemon juice (1 splash). Simmer / reduce everything for a few minutes and finally fold in the chopped parsley (½ cup).
Triplets:
- Peel the triplets), wash them in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes and drain. Put chopped parsley (½ cup) in the sausage pan, toss / fry the cooked triplets in it and season with coarse sea salt from the mill (2 big pinches).
Serve:
- Serve the cheese bratwurst with carrot-pea-vegetables and triplets. Medium-spicy mustard is enough.