Potato ragout

Name: Potato ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g baby potatoes; 1,2 l clear vegetable stock; 150 g frozen peas; 1 (200 g) Stalk leek (leek); 250 g Bockwürstchen; 1 TABLESPOON Butter or margarine; 250 g Schmand; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/2 bunch curly parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g baby potatoes
1,2 l clear vegetable stock
150 g frozen peas
1 (200 g) Stalk leek (leek)
250 g Bockwürstchen
1 TABLESPOON Butter or margarine
250 g Schmand
2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/2 bunch curly parsley

Directions

1
Peel and wash the potatoes. Cook in boiling broth for 15-20 minutes. In the meantime defrost the peas. Clean, wash and cut the leek into rings. Cut the sausages into diagonal slices.
2
Heat the fat. Fry the leek for approx. 5 minutes, turning it over. Add the leek and peas to the potatoes 5 minutes before the end of the cooking time. Then stir in the sour cream. Sprinkle with sauce thickener, bring to the boil briefly.
3
Briefly fry the sausages in the leek fat and mix into the ragout. Season to taste with salt, pepper and nutmeg. Wash and chop the parsley and sprinkle over it.