Vegetable ragout with string sausages and boiled potatoes

Ingredients for 4 servings:

• 2 pairs of Vienna sausages or string sausages
• 200 g cauliflower
• 250 g green beans
• 2 carrots
• 500 g potato(s), waxy
• 2 tbsp butter
• 1 tbsp flour
• 20 ml white wine
• 1 shallot(s)
• 1 vegetable stock cube
• 500 ml water
• 200 ml milk
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel and wash the potatoes and cut into wedges. Boil with a little salt. Trim the vegetables. Slice the carrots. Divide the cauliflower into small roses. Cut the beans into pieces about 3 cm long. Boil in the water with the stock cube until al dente. Collect the water. Melt the butter. Add the diced shallot and sauté briefly. Add the flour, stirring constantly with a whisk. Add about 200 ml of the vegetable stock and continue stirring. Deglaze with the wine and bring to a boil briefly. Add the milk. Add more milk if desired. Season with salt and pepper. Add the sausages and vegetables, warm through, and then serve with the potatoes.