GERMAN SAUSAGE STEW
Tysk korvgryta
A good tip when cooking root vegetables is to grate them Before cooking. That makes the cooking time shorter and then you can combine it with other ingredients that don't require such a long time to prepare, like sausages, kassler, ham or the like.
Serves 4
Approx 10 oz swede (rutabaga)
4 to 5 carrots, approx 10 oz
1 piece celeriac (celery root), approx 1 3/4 oz
1 tablespoon butter or margarine
1 teaspoon salt
some celery salt
4 to 6 thick sausages, e.g. bratwurst or the like
0.4 cup bouillon
3 tablespoons finely chopped parsley
Sauce:
0.8 cup soured cream
2 tablespoons mustard
½ teaspoons salt
Rinse, trim and peel rutabaga, carrots and celery root. Grate them roughly. Melt the fat in a pot and add the grated roots. Flavor with salt and celery salt. Split the sausages if you want to and make some cuts in them. Put them on top of the roots.
Pour on the bouillon and let it all simmer, covered and on low heat, for about 15 minutes or until the roots are suitably tender and the sausages are heated through. Meanwhile, blend together soured cream, mustard and salt.
Sprinkle with parsley and serve with the sauce, bread and tomatoes.
Enjoy!
Bella
Tysk korvgryta
A good tip when cooking root vegetables is to grate them Before cooking. That makes the cooking time shorter and then you can combine it with other ingredients that don't require such a long time to prepare, like sausages, kassler, ham or the like.
Serves 4
Approx 10 oz swede (rutabaga)
4 to 5 carrots, approx 10 oz
1 piece celeriac (celery root), approx 1 3/4 oz
1 tablespoon butter or margarine
1 teaspoon salt
some celery salt
4 to 6 thick sausages, e.g. bratwurst or the like
0.4 cup bouillon
3 tablespoons finely chopped parsley
Sauce:
0.8 cup soured cream
2 tablespoons mustard
½ teaspoons salt
Rinse, trim and peel rutabaga, carrots and celery root. Grate them roughly. Melt the fat in a pot and add the grated roots. Flavor with salt and celery salt. Split the sausages if you want to and make some cuts in them. Put them on top of the roots.
Pour on the bouillon and let it all simmer, covered and on low heat, for about 15 minutes or until the roots are suitably tender and the sausages are heated through. Meanwhile, blend together soured cream, mustard and salt.
Sprinkle with parsley and serve with the sauce, bread and tomatoes.
Enjoy!
Bella
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