Parsley potatoes

Ingredients for 4 servings:

• 1 kg potatoes
• ½ ring/s of meat sausage
• 3 cups of cream, possibly more or some water
• 1 bunch curly parsley
• 2 tsp vegetable broth, instant
• some salt and pepper
• some nutmeg
• some butter
• possibly cornstarch to thicken

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Potato and sausage stew

Peel and boil the potatoes. Cut the sausage ring horizontally and slice it. Brown the sausage in butter, then pour the cream over it. Season with two teaspoons of stock (powder), salt, pepper, and nutmeg. Halve the potatoes and cut into thicker slices (so they don’t fall apart in the pot). Add the potatoes to the sausage and cream and bring to a boil over low heat until the potato starch has given the cream a nice consistency. Just before the end, add a generous amount of parsley. I always chop it roughly; I want the flavor to remain (so please don’t use dried or frozen parsley as an alternative; I’ve tried it). Serve hot! Tip: If the potatoes and sausage aren’t completely covered with cream, add a little water (or more cream). If the consistency is still too runny for you, simply thicken it with cornstarch. It should have a béchamel-like consistency.