Fine spring stew

Name: Fine spring stew
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 400 g Potatoes; 400 g Carrots; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth (instant); 1 (approx. 750 g) Cauliflower; 1 (approx. 350 g) Broccoli; 400 g Pork sausage; 1 collar Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
400 g Potatoes
400 g Carrots
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth (instant)
1 (approx. 750 g) Cauliflower
1 (approx. 350 g) Broccoli
400 g Pork sausage
1 collar Parsley

Directions

1
Peel and finely chop the onion. Peel and wash the potatoes. Clean and peel carrots. Cut both into pieces. Heat 2 tablespoons of oil in a pot and fry the onions in it.
2
Add potatoes and carrots and fry for about 5 minutes. Season with salt and pepper. Deglaze with broth and cook for about 15 minutes. In the meantime clean and wash the cauliflower and broccoli and divide into florets.
3
Add the cauliflower about 10 minutes, broccoli about 7 minutes before the end of the cooking time and cook along. Form small balls from the minced meat. Heat the rest of the oil in a pan and fry the balls for 5-6 minutes.
4
Add to the stew shortly before the end of the cooking time. Wash parsley, dab dry, pluck leaves from the stalk and chop finely. Sprinkle over the stew, season again and serve.