Pointed Cabbage Sausage Pan with Potato and Vegetable Puree

Potato and vegetable puree

Pot – preparation without picture description

1. Peel the potatoes and carrots and cut into pieces. Put in a saucepan and fill with salted water. Bring to a boil, then turn down the power and cook for 20-25. Just before the end of the cooking time, add the frozen peas. In the meantime, take a small saucepan and heat the milk in it, let it get hot. Then remove from the stove.
2. Drain after cooking and put back in the pan. Let it subdue for a moment. Mash the whole thing with a potato masher. Stir in the hot milk, the butter and salt.

Thermomix – preparation with picture description

1. Peel and slice potatoes and carrots. Put both together in the mixing bowl. Add frozen peas and the piece of butter, salt and milk. Set to 25 / min / 100 ° / level 1, cook / boil. Season with a pinch of nutmeg. Now all the pureeing and set to 30 / sec / level 4. Transfer to a saucepan.

Pointed cabbage sausage pan

1. Clean the remaining pointed cabbage and cut into strips. Peel the shallot and finely chop it in a lightning chopper. Let a pan with fat get hot. Fry the finely chopped shallots and all the caraway seeds in them until translucent. Add the pointed cabbage strips and continue to fry.
2. Deglaze with water. Mustard, * sour cream – made easy, * add vegetable salt from leftovers, stir and bring to the boil. Then shut down with a lid and let it simmer briefly. Cut the sausage into slices and fold in.
3. Later, arrange everything on a plate and garnish with chopped parsley and the tomato branch.
4. * Link: vegetable salt made from leftovers
5. * Link: Schmand – made easy