John Myers
Ingredients for 2 servings:
- 6 m.-sized potatoes, mainly waxy
- 2 grilled sausages (Thuringian)
- 250 g broccoli
- 3 carrots, cut into 1 cm thick slices
- ½ stalk(s) Celery, cut into 1 cm thick slices
- 2 tomatoes
- ½ jar sauce for potato casseroles (a different kind of potato with cheese)
- vegetable broth
- salt and pepper
- Garlic, optional
- possibly cheese for topping
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
easy and fast
Boil the potatoes in their jackets, let them cool, and peel them. Grease a baking dish, place the sliced potatoes in the bottom of the dish. Form the sausages into balls and fry them in a little fat. Peel the carrots, cut the carrots and celery into slices about 1 cm thick, and divide the broccoli into small florets. Cook the carrots and celery in vegetable stock for about 9 minutes until al dente, adding the broccoli florets for the last 2 minutes (I used frozen celery, so it can be added to the vegetable stock along with the broccoli). Drain the vegetables and arrange them on top of the potatoes along with the tomatoes and Thuringian balls. Then spoon the “potato sauce with a twist” on top (or use a whole jar if you like a lot of sauce). Sprinkle with grated cheese, if desired. Bake in the oven for about 30 minutes at 160 – 180 degrees Celsius, depending on the oven.
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