sausage stew

Ingredients for 2 servings:

• 1 small cauliflower
• 3 shallots
• 2 carrots
• 150 g mushrooms
• 220 g beans
• 1 leek(s)
• 80 ml vegetable stock
• 1 tsp lovage, dried
• ½ tsp caraway seeds
• 4 Vienna sausages
• 2 tbsp parsley, chopped
• 2 tbsp butter
• Cayenne pepper
• Salt
• Parsley, chopped

Instructions

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

Wash the cauliflower and divide it into small florets. Peel and finely dice the shallots. Peel and dice the carrots. Clean and roughly dice the mushrooms. Clean and roughly dice the beans. Clean and break them into pieces or drain them. Wash and trim the leek and cut it into rings. Heat the butter in a saucepan and sauté the vegetables while stirring. Season with salt, lovage, caraway, and cayenne pepper. Pour in the stock, bring to a boil, and simmer for about 15 minutes. Add the sausages, whole or chopped, and let stand for about 5 minutes without increasing the heat. Serve the stew in bowls, sprinkle with parsley, and serve.