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Vegetables with Saussison in a Roman pot

updated

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Ingredients for 2 servings:

  • 1 small head of cauliflower
  • 1 small head of broccoli
  • 1 stalk(s) leek
  • 2 large carrots
  • 2 large potatoes
  • 1 m.-sized onion(s)
  • 5 dl vegetable broth
  • 1 sausage (Saussison)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the Römertopf in water for at least 15 minutes. In the meantime, cut the cauliflower and broccoli into florets. Cut the leeks and carrots into approximately 10cm pieces. Halve the carrots lengthwise. Quarter or halve the potatoes, depending on their size. Halve the onion. Add all ingredients to the soaked Römertopf, season with pepper and salt, and add the vegetable stock. Place the entire saussison on top, cover, and place in a cold oven. Cook at 200°C for 60 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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