Vegetable pot

Name: Vegetable pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Carrots; 500 g Potatoes; 1 kg (300 g) Broad beans as a substitute 1 package of frozen broad beans; 2 Onions; 1 Garlic clove; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Vegetable broth (instant); 200 g knackwurst; 7-10 Tbsp Parsley leaves

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Carrots
500 g Potatoes
1 kg (300 g) Broad beans as a substitute 1 package of frozen broad beans
2 Onions
1 Garlic clove
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
2 TABLESPOONS Vegetable broth (instant)
200 g knackwurst
7-10 Tbsp Parsley leaves

Directions

1
Peel and wash the carrots and potatoes. Cut carrots into slices. Quarter potatoes lengthwise. Peel the beans from the pods. Peel onions and garlic and chop finely. Steam onions, garlic and beans in hot fat for about ten minutes.
2
Add the carrots and potatoes and sauté. Season with salt, pepper and tomato paste. Add one litre of water and bring to the boil. Stir in vegetable stock. Cover and cook for 20 minutes.
3
In the meantime, cut the knackwurst sausages into slices and heat them up for five minutes in the vegetable pot. Season everything again. Serve garnished with parsley.