in Germany

Rose Monday – Stew

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Ingredients for 4 servings:

  • 250 g peas (shelled peas), yellow, dried
  • 400 g carrot(s), diced
  • 2 onions, chopped
  • 2 tbsp butter
  • 1 liter vegetable broth
  • 1 tbsp curry
  • 400 g sausage (Lyoner), in slightly thicker slices
  • 2 tbsp oil
  • 1 bunch parsley, chopped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Cologne cuisine

Soak the peas in plenty of water overnight and cook in the soaking water for 30 to 45 minutes. Sauté the carrots and onions in butter. Drain the peas, add them to the vegetables along with the broth, and cook for about 30 minutes. Season the stew with salt, pepper, and curry powder and sprinkle with parsley. Fry the sausage slices in oil until crispy and serve with the stew.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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