Danish potato and cucumber stew

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy
• 200 g onion(s)
• 300 g snake cucumber(s)
• 2 tbsp rapeseed oil
• 750 ml chicken broth
• 100 g cream
• 1 tbsp, heaped mustard, medium hot
• salt and pepper
• 4 tbsp parsley
• 4 tbsp fried onions
• 4 poultry sausages

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with chicken wiener and fried onions

Peel the potatoes and onions. Peel and scrape the cucumbers. Cut the potatoes, cucumber, and onion into approximately 6-8 mm cubes. Heat the rapeseed oil and fry the diced onions until golden brown. Deglaze with the chicken stock and bring to a boil. Add the diced potatoes and cook for about 5 minutes, then stir in the diced cucumbers and simmer gently for another 5 minutes. Add the cream and season with mustard, salt, and pepper. Chop the parsley and stir in. Meanwhile, heat the sausages in a pan. Serve the stew on plates, sprinkle a tablespoon of fried onions on each plate, and add a hot sausage.