Mairübchen carrot ragout in curry sauce with fried sausage

Name: Mairübchen carrot ragout in curry sauce with fried sausage
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Nuremberg bratwursts; 1 TABLESPOON Sunflower oil; 500 g Carrots; 500 Mairübchen; 1 red onion; 1/2 Pot of chervil; 1-2 TABLESPOONS Curry Powder; 2 TABLESPOONS Flour; 1/4 l Vegetable broth; 1/4 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Nuremberg bratwursts
1 TABLESPOON Sunflower oil
500 g Carrots
500 Mairübchen
1 red onion
1/2 Pot of chervil
1-2 TABLESPOONS Curry Powder
2 TABLESPOONS Flour
1/4 l Vegetable broth
1/4 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut the sausages in half. Heat oil in a pan. Fry the sausages for about 8 minutes while turning. Meanwhile peel and wash the carrots and the little mareübchen. Cut the little mareübchen into slices and the carrots into slices.
2
Peel the onion and cut into strips. Wash the chervil, shake dry, pluck the leaves from the stems and, except for something to garnish, chop. Remove the sausages. Fry the turnips, carrots and onion in sausage fat for about 5 minutes.
3
After 3 minutes dust with curry powder and flour. Add broth and milk while stirring. Bring to the boil and simmer for another 5 minutes. After about 3 minutes add sausage and chervil to the ragout. Season to taste with salt and pepper.
4
Garnish with chervil and dust with curry.