Pea and carrot stew with bratwurst

Ingredients for 4 servings:

• 1 bunch of carrots, preferably small
• 250 g peas, fine, frozen
• 500 g potatoes, mostly waxy
• 4 sausages
• 1 small onion(s), finely diced
• 2 tbsp beef broth, instant
• 500 ml water
• 20 g butter
• 2 tbsp clarified butter
• 2 tbsp fresh parsley, chopped
• e.g. salt and pepper

Instructions

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

easy to prepare

Peel and finely dice fresh carrots and potatoes. Peel and finely dice the onion. Chop the fresh parsley. Heat 1 tablespoon of clarified butter in a large pot and sauté the diced onion. Then add the diced carrots and sauté briefly. Add the diced potatoes and top up with 500 ml of water. Bring to a boil, then season with salt and pepper and 2 tablespoons of granulated beef stock. Simmer for approximately 12-15 minutes, stirring 2-3 times during cooking. Meanwhile, melt 1 tablespoon of clarified butter in a pan, add the sausages and brown thoroughly. Turn the sausages over and reduce the heat to a minimum. Once the carrots and potatoes are tender, add the frozen peas. Do not boil the stew any longer; just let it simmer for a good 5 minutes. Season again and add 20g of good-quality butter. Stir, then divide the stew among 4 plates. Sprinkle with the chopped parsley and serve with the sausages. Tip: Instead of peas, you can also prepare the stew with a small package of frozen Brussels sprouts (plain). Cook them separately according to the instructions and add them last, just like the peas. We also enjoy a fried chop or schnitzel with the stew.