Pytt i Panna

Name: Pytt i Panna
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 3 Carrots; 1 kg Potatoes; 2–3 Branches of rosemary; 2 fine veal sausages (à approx. 100 g); 125 g streaky smoked bacon; 3-5 discs Beef salami; 300 g Roast beef cold cuts (piece); 5 TABLESPOONS Olive oil; 7-10 Tbsp coarse salt, pepper; 1⁄2 Federation Chives; 1⁄2 Federation Dill; 6 Stem(s) Parsley; 2 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
3 Carrots
1 kg Potatoes
2–3 Branches of rosemary
2 fine veal sausages (à approx. 100 g)
125 g streaky smoked bacon
3-5 discs Beef salami
300 g Roast beef cold cuts (piece)
5 TABLESPOONS Olive oil
7-10 Tbsp coarse salt, pepper
1⁄2 Federation Chives
1⁄2 Federation Dill
6 Stem(s) Parsley
2 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard

Directions

1
Peel onions, carrots and potatoes and wash if necessary. Finely dice onions and potatoes. Cut carrots lengthwise in half or quarters and dice. Wash the rosemary, dab dry and pluck the needles.
2
Scald the sausage with boiling water, let it stand for 2-3 minutes. Peel skin. Finely dice bratwurst, bacon, salami and roast beef.
3
Fry the bacon in a large high pan until crisp. Add 2 tablespoons of oil and heat up. Fry sausage, salami and roast beef briefly. Add onions, carrots, potatoes and rosemary. Season well with salt and pepper.
4
Cover and fry over a low to medium heat for 20-30 minutes. Stir carefully several times.
5
In the meantime, wash the herbs for the sauce, shake dry. Cut the chives into fine rolls. Cut dill roughly. Roughly tear parsley leaves. Mix vinegar and mustard. Fold in 3 tbsp. oil.
6
Stir in the herbs.
7
Add the sauce to the pan, fold in well and serve Pytt i panna. Fried eggs and dill gherkins are delicious with it.