Broad beans, carrots and sausage
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
2
- 1/8 l Vegetable broth
- 100 g broad beans, frozen
- 50 g frozen carrots
- 1 TEASPOON Oil
- 1 calorie-reduced frankish grilled sausage (40 % less fat)
- 1 TABLESPOON ripened cream
- 1/2 TEASPOON Cornstarch
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 3 Stem(s) flat leaf parsley
- 1/2 slice (20 g) Wholemeal bread
Directions
- 1
Bring the stock to the boil, add the frozen beans and cook covered for about 15 minutes. Add deep-frozen carrots 5 minutes later and cook at the same time. Heat the oil in a coated pan and fry the sausage for 3 - 4 minutes, turning it over. Take out and cut diagonally into slices. Mix sour cream and starch and stir into the vegetable stock. Bring to the boil briefly. Season to taste with salt and pepper. Wash the parsley and cut into fine strips, except for a little garnish. Fold into the vegetables and arrange on a plate. Add slices of sausage and serve garnished with parsley. Serve with wholemeal bread
- 2
Approx. 1380 kJ/ 330 kcal
- 3
Plate: Irmi Allnoch
- 4
Scarf: Meyer Mayor
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