John Myers
Cheese, Leek and Carrot Saucepan
The perfect cheese, leek and carrot saucepan recipe with a picture and simple step-by-step instructions.
- 2 Sausages
- 2 Poles Leek
- 300 g Carrots
- 750 ml Vegetable broth, own production
- 500 g Cream cheese
- Salt
- Black pepper from the mill
- 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.
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