Side dishes (broth fondue)

Name: Side dishes (broth fondue)
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 small head cauliflower (about 500 g); 2 (approx. 400 g) Courgette; 4 (approx. 300 g) Carrots; 500 g Pork tenderloin; 200 g sour cream; 1/2 bunch Chives; 1 jar (300 g separation weight) Cocktail sausages

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 small head cauliflower (about 500 g)
2 (approx. 400 g) Courgette
4 (approx. 300 g) Carrots
500 g Pork tenderloin
200 g sour cream
1/2 bunch Chives
1 jar (300 g separation weight) Cocktail sausages

Directions

1
Clean the cauliflower, divide into florets, rinse on a sieve and drain. Wash and clean the zucchini, quarter them lengthwise and cut them crosswise into 2 cm long pieces. Peel and wash the carrots and cut them into 1 cm wide slices.
2
Arrange the vegetables on a plate. Wash the pork tenderloin, dab dry, cut into cubes of about 3 cm and fill into a bowl. For the sour cream, wash the chives, dab dry, cut into small rolls except for a few stalks for garnishing.
3
Stir into the sour cream, pour into a bowl and garnish with chives. Drain the cocktail sausages on a sieve, pour into a bowl. Cover prepared side dishes until used and chill.