Fried balls and vegetables in cream sauce topped with cheese

Name: Fried balls and vegetables in cream sauce topped with cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Carrots; 2 Kohlrabi; 7-10 Tbsp Salt; 200 g Whipped cream; 2 TABLESPOONS Flour; 200 g frozen peas; 7-10 Tbsp Pepper; 3 uncooked sausages; 1 TABLESPOON Oil; 75 g medieval Gouda cheese; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Carrots
2 Kohlrabi
7-10 Tbsp Salt
200 g Whipped cream
2 TABLESPOONS Flour
200 g frozen peas
7-10 Tbsp Pepper
3 uncooked sausages
1 TABLESPOON Oil
75 g medieval Gouda cheese
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Parsley

Directions

1
Peel, wash and cut carrots and kohlrabi into small pieces. Cook in 1/2 litre salt water for about 12 minutes. Add 1/2 cup of cream, bring to the boil briefly. Stir the rest of the cream and flour until smooth and stir into the vegetables.
2
Bring to the boil again. Add peas and season with salt and pepper. Press the sausage out of the skin and fry in hot oil for about 3 minutes, turning. Fill into an ovenproof dish with the vegetables in the sauce.
3
Grate cheese over it. Sprinkle with breadcrumbs. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Sprinkle with chopped parsley and serve garnished.