Bratwurst stew with carrots, turnip and leek

Name: Bratwurst stew with carrots, turnip and leek
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Turnip; 2 (approx. 350 g) large carrots; 750 g Potatoes; 1 Stalk leek (leek); 4 Bay leaves; 1 TABLESPOON Peppercorns; 1 TABLESPOON Tomato paste; 3 coarse, scalded bratwursts (à approx. 120 g); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 2 stem(s) flat leaf parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Turnip
2 (approx. 350 g) large carrots
750 g Potatoes
1 Stalk leek (leek)
4 Bay leaves
1 TABLESPOON Peppercorns
1 TABLESPOON Tomato paste
3 coarse, scalded bratwursts (à approx. 120 g)
1 TABLESPOON Oil
7-10 Tbsp Salt
2 stem(s) flat leaf parsley

Directions

1
Peel and wash rutabaga, carrots and potatoes. Clean and wash the leek. Cut turnip and potatoes into cubes, carrots and leek into slices. Bring the stock to the boil, bring the vegetables and bay leaf to the boil, add peppercorns and tomato paste.
2
Cover and cook for about 30 minutes. In the meantime cut the sausages into thick slices. Just before serving, heat oil in a pan. Fry the sausage slices for approx. 3 minutes, turning them over and put them into the stew.
3
Season again with salt and pepper. Wash and chop the parsley and sprinkle over it.