Turnip pot with cooked sausage chips

Name: Turnip pot with cooked sausage chips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 medium onion; 1 (approx. 1 kg) rutabaga; 2 medium-sized carrots; 800 g Potatoes; 2 Mettenden (à approx. 75 g); 1 TABLESPOON clarified butter; 2 coated tablespoon vegetable broth; 1 Stalk leek (leek); 4 Stem(s) Lovage; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 medium onion
1 (approx. 1 kg) rutabaga
2 medium-sized carrots
800 g Potatoes
2 Mettenden (à approx. 75 g)
1 TABLESPOON clarified butter
2 coated tablespoon vegetable broth
1 Stalk leek (leek)
4 Stem(s) Lovage
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the onion. Peel and wash rutabaga, carrots and potatoes and cut them into equally sized cubes.
2
Cut mettenden diagonally into very thin slices. Heat clarified butter in a large pot. Fry the ends of the mead until crispy while turning them and take them out.
3
Fry the onion, turnip, carrots and potatoes in the frying fat. Pour on 1 1/2 -1 3/4 l water, bring to the boil and stir in stock. Simmer for about 45 minutes until the stew becomes slightly creamy.
4
In the meantime clean and wash the leek and cut it into fine rings. Wash the herbs, shake dry and chop finely separately. Cook the leek and lovage for about 10 minutes in the stew. Season to taste with salt and pepper.
5
Arrange stew with sausage chips and sprinkle with parsley. Drink tip: tart pilsner.