John Myers
Contents
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Ingredients
- 1 flake Butter
- 2 piece Zucchini
- 2 piece Carrots
- 150 g Meat sausage
- 2 piece Garlic cloves
- 1 Onion
- Black pepper
- Coarse salt
- 0,125 liter Vegetable juice was unfortunately missing at the Schotting
- 0,5 teaspoon Dried celery herb
- 0,5 teaspoon Dried Maggi herb
- 1 tablespoon Tomato ketchup
- 1 teaspoon Mustard
- For the stomp
- 4 piece Potatoes
- 2 piece Garlic cloves
- 1 piece Carrot
- 1 piece Onion
- Freshly grated nutmeg
Instructions
- Peel the carrots and cut into slices, fry them lightly in a little butter, then add 1 shot glass of broth and cook the carrots until al dente. During this time, peel the zuccini, peel off the garlic and onion and cut everything into pieces
- When the carrots are cooked firm to the bite and the broth has boiled over, add the zucchini garlic and onion to the pan and roast gently. Add the sausages and the spices and brown them. Then add the vegetable juice and simmer until everything is soft I spiced it up with some mustard and ketchup.
- Peel and roughly dice the potatoes and carrots, peel and halve the onion, peel off the garlic. Cook everything together in salted water. Drain and roughly mash, add the butter and milk and stir vigorously, season with a little nutmeg and serve with the vegetable stew.
Nutrition
Serving: 100gCalories: 263kcalCarbohydrates: 3.8gProtein: 10.4gFat: 23.2g
