in

Cheese Bratwurst with Carrot and Pea Vegetables and Triplets

5 from 8 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people

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.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Curry Sauce My Way

Starterkulter – Sourdough Made from Rye Flour