Inge's Hessian carrot stew

Ingredients for 6 servings:

• 200 g onion(s)
• 80 g butter
• 750 g carrot(s), cleaned
• ½ liter meat broth
• 400 g potatoes, peeled
• 4 apples, sour
• salt and pepper
• Sugar
• Thyme
• marjoram
• 500 g Bratwurst, raw coarse
• 30 g butter
• Parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely dice the onion and sauté in the butter until translucent. Cut the peeled carrots into sticks and add them. Season with salt, pepper, and a pinch of sugar. Pour in the meat broth, cover, and simmer for 20 minutes. Dice the potatoes and add them to lightly salted water. Boil for 5 minutes, remove from the pan, and add to the carrots. Reserve the cooking water. Peel and quarter the apples, removing the cores and the carrots. Cut them into sticks the same size as the carrots. Add to the stew with a pinch of thyme and marjoram. Form the sausages into small dumplings, pressing them out of their skins into the boiling potato water. Cook briefly and then remove from the pan. Top up the carrot stew with a little of the broth, if necessary, and season to taste. Stir in 1 tablespoon of fresh butter, add the dumplings, and sprinkle with chopped parsley.