Contents
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Ingredients
Veal sausage:
- 240 g 4 veal sausages 60 g
- 1 tbsp Sunflower oil
Wok vegetables:
- 500 g Carrots cleaned
- 1 tsp Salt
- 500 g Cauliflower florets
- 200 g Cleaned sweet peas
- 1 tbsp Sunflower oil
- 200 ml 1 cup of whipped cream
- 400 ml Water
- 1 tsp Mild curry powder
- Instant chicken broth / alternatively 1 teaspoon glutamate
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tbsp Tapioca starch
Triplets:
- 700 g Potatoes (triplets)
- 700 g Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Ground turmeric
Serve:
Serve:
- 4 piece Radishes for garnish
- 4 piece Radishes for garnish
- Medium hot mustard
- Medium hot mustard
Instructions
Veal sausage:
- Slowly bake the veal sausages in a pan with sunflower oil (1 tbsp) until golden-brown and remove
Wok vegetables:
- Peel the carrots with the peeler, cut in half lengthways and slice diagonally. Clean the cauliflower and cut into small florets. Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Bring water with salt (1 teaspoon) to the boil in a saucepan, add the carrot slices and simmer / simmer for about 10 minutes. After 5 minutes add the cauliflower florets and cook with them. Drain everything through a kitchen sieve and drain well. Heat the wok, add sunflower oil (1 tbsp), heat, add the snow peas and briefly fry / stir-fry in it. Add the carrot slices and cauliflower florets and sauté / stir-fry. Deglaze / pour in the whipped cream (200 ml) and the water 400 ml and add mild curry powder (1 teaspoon), instant chicken broth (1 teaspoon / alternatively 1 teaspoon glutamate), coarse sea salt from the mill (4 big pinches) and colored pepper season with the mill (4 big pinches). Simmer everything with the lid on for about 5 - 6 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.
Triplets:
- Peel the triplets, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) for about 20 minutes and drain through a kitchen sieve.
Serve:
- Veal sausage with stir-fried vegetables and triplets, garnished with a radish, served. Serve with medium-hot mustard.