Vegetable plate with veal sausage
easy
45 mins
45 mins
Ingredients
- 1 Cauliflower
- 500 g Carrots
- 7-10 Tbsp Salt
- 1 package (300 g) frozen young peas
- 30 g Butter or margarine
- 40 g Flour
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 4 (400 g) Veal sausages
- 1 Onion
- 1 Pot of chervil
Directions
- 1
Clean and wash the cauliflower and divide it into florets. Clean, wash and slice the carrots. Cook the cauliflower florets in boiling salted water for about 15 minutes. Add the carrots to the cauliflower after about 7 minutes. Add the peas shortly before the end of the cooking time. Drain the vegetables and collect the vegetable water. Heat the fat in a pot, add flour, sweat it and deglaze with 1/2 litre vegetable water and bring to the boil again.
- 2
Season with salt and pepper. Heat oil in a pan. Fry the sausage on a low heat for 8-10 minutes while turning. Peel onion, cut into rings and fry shortly before the end of the frying time. Wash the chervil, dab dry and pluck off the stalk. Arrange vegetables, sauce, sausage and onion on a plate. Serve garnished with chervil
- 3
Preparation time approx. 45 minutes
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