"Rumfort" potato and vegetable pan with bratwurst

Ingredients for 2 servings:

• 240 g bratwurst
• 400 g potatoes
• 150 g green beans
• 2 carrots (approx. 135 g)
• 50 g spring onions
• 11 radishes
• 1 onion(s), red
• 2 cloves garlic
• Salt and pepper, black, from the mill
• 15 g rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

A leftover meal for two

Trim the beans, cut into bite-sized pieces, and blanch in lightly salted, boiling water for 2 minutes. Drain, rinse immediately with cold water, and drain well over a sieve. Heat oil in a large 28cm skillet over medium heat. Peel and finely dice the potatoes, carrots, onion, and garlic, and fry in the skillet. Reduce the heat to the third lowest setting. Trim the radishes and slice them. Trim the spring onions and cut them into rolls. Mix them with the beans into the contents of the skillet and season with the spices. Push the vegetables in the skillet from the center to the right and left edges. Place the sausages on the open surface and cook with the lid on for about 8 minutes on each side. (Cooking time may vary depending on the skillet.) Arrange the “Rumfort” vegetables and sausages on plates, garnish, and serve.