in

Cheese, Leek and Carrot Saucepan

5 from 7 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 58 kcal

Ingredients
 

  • 2 Sausages
  • 2 Poles Leek
  • 300 g Carrots
  • 750 ml Vegetable broth, own production
  • 500 g Cream cheese
  • Salt
  • Black pepper from the mill

Instructions
 

  • Cut the sausages into slices. Clean the carrots and leeks. Cut the leek into fine rings and dice the carrots. Fry the sausages in a saucepan without fat. Remove and set aside. Braise the leek and carrots in the sausage fat. Deglaze with the broth and bring to the boil. Now stir in the processed cheese. Season with salt and a little pepper and add the sausages. Let the whole thing stand for about 10 minutes and then arrange it nicely on plates. We had rolls with it.

Nutrition

Serving: 100gCalories: 58kcalCarbohydrates: 4.8gProtein: 0.9gFat: 3.9g
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Your email address will not be published.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




Apricot – Almond – Sponge Cake

Italian Beef Stew with Barolo