turnip stew with cooked sausage

Name: turnip stew with cooked sausage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Rutabaga (approx. 1 kg); 250 g Carrots; 300 g Potatoes; 1 collar Marjoram; 1 collar Thyme; 2 TABLESPOONS Oil; 1 1/4 l Vegetable broth (instant); 2 (500 g) Leek sticks (leek); 1 big onion; 4 cooked sausages (à approx. 75 g); 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Rutabaga (approx. 1 kg)
250 g Carrots
300 g Potatoes
1 collar Marjoram
1 collar Thyme
2 TABLESPOONS Oil
1 1/4 l Vegetable broth (instant)
2 (500 g) Leek sticks (leek)
1 big onion
4 cooked sausages (à approx. 75 g)
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Peel and wash rutabaga, carrots and potatoes and cut into bite-sized pieces. Wash marjoram and thyme, dab dry, put something aside for garnishing. Chop the rest. Heat 1 tablespoon of oil in a pot, sauté the vegetables in it, add the herbs and deglaze with broth. Cover and cook for about 25 minutes.
2
Clean and wash the leek and cut into rings. Add 15 minutes before the end of the cooking time. Peel onion and cut into rings. Cut cooked sausages into slices. Heat 1 tablespoon of oil in a pan. Brown the sausage slices in it. Remove the sausage. Fry the onion rings in frying fat until golden brown. Puree the stew into pieces. Add the sausage and stir in.
3
Remove the sausage. Fry the onion rings in frying fat until golden brown. Puree the stew into pieces. Add the sausage and stir in. Season to taste with salt and pepper. Let it simmer for about 5 minutes on a mild heat. Sprinkle onion rings and herbs put aside