RICH SAUSAGE STEW
Mustig korvgryta
This stew contains swede (rutabaga). Grate it or cut in very small dice so it's done at the same time as everything else.
Serves 4
1 small rutabaga, approx 1 1/3 lbs
2 carrots
2 tart apples
10 to 14 oz Falu sausage or substitution (see one of my information posts)
0.6 to 0.8 cup bouillon
½ teaspoon salt (optional)
some dried thyme
some dried rosemary
Peel and trim the roots. Grate them roughly or cut in very fine dice. Core the apples and cut them in wedges. Pull the skin off the sausage and cut it in pieces.
Alternate roots, sausage and apples in a pot and pour in the bouillon. Let simmer until the roots are tender, about 15 minutes. Flavor with salt if needed plus thyme and rosemary.
Serve with boiled potatoes and cucumber.
Enjoy!
Bella
Mustig korvgryta
This stew contains swede (rutabaga). Grate it or cut in very small dice so it's done at the same time as everything else.
Serves 4
1 small rutabaga, approx 1 1/3 lbs
2 carrots
2 tart apples
10 to 14 oz Falu sausage or substitution (see one of my information posts)
0.6 to 0.8 cup bouillon
½ teaspoon salt (optional)
some dried thyme
some dried rosemary
Peel and trim the roots. Grate them roughly or cut in very fine dice. Core the apples and cut them in wedges. Pull the skin off the sausage and cut it in pieces.
Alternate roots, sausage and apples in a pot and pour in the bouillon. Let simmer until the roots are tender, about 15 minutes. Flavor with salt if needed plus thyme and rosemary.
Serve with boiled potatoes and cucumber.
Enjoy!
Bella
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