Stamppot carrots with fresh Mettwurst

Ingredients for 3 servings:

• 1 kg carrot(s)
• 400 g potatoes
• 4 tbsp rice pudding, cooking time approx. 30 min.
• 400 g Mettwurst, fresh (in Northern Germany), otherwise coarse Bratwurst
• 2 sugar cubes
• Salt
• butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

very simple and quick carrot stew, also for babies and children

Place the fresh Mettwurst sausages in a large pot, cover with water, and boil (do not fry!). Peel and dice the potatoes and add them to the pot, along with the rice pudding. Peel and slice the carrots and add them to the pot. Cooking in this order (including peeling times) is perfect. Add sugar and salt. You may need to add a little more water occasionally, as the rice absorbs the liquid. When the rice is cooked, briefly remove the Mettwurst and skin it. Add butter to the stew and mash it thoroughly. Then cut the ends of the Mettwurst sausages and add them back in. Variation: If you like, you can cook an onion with the stew or season it with mustard. My daughter ate the stew without salt, sugar, or sausage from 6 months, and as is from 11 months. The sausage can be easily shredded with a fork.