Fleischwurst nests with herb mashed potatoes
easy
40 mins
40 mins
Ingredients
- 1 collar small carrots
- 7-10 Tbsp Salt
- 1 package (300 g) frozen young peas
- 1 pound of parsley
- 1/2 bunch Chives
- 1/4 l Milk
- 1 bag of mashed potatoes
- 40 g Butter or margarine
- 7-10 Tbsp grated nutmeg
- 1 TABLESPOON Flour
- 7-10 Tbsp Pepper
- 2 Onions
- 4 large slices of meat sausage (approx. 80 g each)
Directions
- 1
Wash and clean the carrots, leaving some of the greenery to stand. Cover the carrots and cook them in 3/8 litres of boiling salted water for 5-8 minutes. Add peas, cook for another 5 minutes and drain. Collect the vegetable water. Meanwhile wash parsley and chives, dab dry and chop finely, except for a little bit for garnishing.
- 2
Bring 1/2 litre salted water to the boil. Remove from the heat, add milk, stir in puree flakes and half of the herbs. Add 10 g fat and leave to stand for 1 minute. Stir the puree well again, season to taste with nutmeg and keep warm. Mix 15 g fat and flour. Stir into the hot vegetable water and simmer for 1-2 minutes while stirring. Peel onions and cut into fine rings. Heat the remaining fat in a large pan. Fry slices of sausage and onion for 3-4 minutes while turning. (During this process the sausage slices bend upwards like nests at the edges.) Arrange the sausage slices and vegetables on 4 plates.
- 3
Stir into the hot vegetable water and simmer for 1-2 minutes while stirring. Peel onions and cut into fine rings. Heat the remaining fat in a large pan. Fry slices of sausage and onion for 3-4 minutes while turning. (During this process the sausage slices bend upwards like nests at the edges.) Arrange the sausage slices and vegetables on 4 plates. Put the mashed potatoes in a piping bag with a large star-shaped spout and spray a thick tuff on each sausage slice. Sprinkle with onions and remaining herbs and serve garnished
Nutrition Facts
540 kcal
45 g
31 g
19 g
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