Turnip and carrot pot

Name: Turnip and carrot pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Turnips; 600 g Potatoes; 375 g Carrots; 1 (40 g) Onion; 20 g Butter or margarine; 1 l Vegetable broth; 2 (approx. 200 g) Wienerwürstchen; 1 collar Parsley; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Turnips
600 g Potatoes
375 g Carrots
1 (40 g) Onion
20 g Butter or margarine
1 l Vegetable broth
2 (approx. 200 g) Wienerwürstchen
1 collar Parsley
7-10 Tbsp Salt
7-10 Tbsp coarse pepper

Directions

1
Halve the turnip, cut into slices, peel, wash and dice. Peel and wash potatoes and carrots. Put 3 potatoes (approx. 150 g) aside. Cut remaining carrots and potatoes into pieces. Peel and finely chop the onion.
2
Heat the fat in a pot. Fry diced vegetables, potatoes and onion. Add stock and bring to the boil. Cook everything over medium heat for 20-25 minutes. In the meantime, slice the sausages and add them to the vegetables 5 minutes before the end of the cooking time. Wash and finely chop the parsley. Grate remaining potatoes in the stew and stir in. Bring to the boil again. Season to taste with salt and pepper.
3
In the meantime, slice the sausages and add them to the vegetables 5 minutes before the end of the cooking time. Wash and finely chop the parsley. Grate remaining potatoes in the stew and stir in. Bring to the boil again. Season to taste with salt and pepper. Serve turnip and carrot pot sprinkled with parsley