Vegetable sausage stew

Name: Vegetable sausage stew
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Cauliflower; 300 g Carrots; 300 g waxy potatoes (for example: Linda); 4 (à 100 g) fine poultry bratwursts; 1 TABLESPOON Oil; 4 TSP Instant vegetable stock; 1 collar Spring onions; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Cauliflower
300 g Carrots
300 g waxy potatoes (for example: Linda)
4 (à 100 g) fine poultry bratwursts
1 TABLESPOON Oil
4 TSP Instant vegetable stock
1 collar Spring onions
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Clean and wash the cauliflower and divide it into small florets. Clean, peel and wash the carrots, cut them in half lengthwise and slice them. Peel and wash potatoes and cut them into pieces. Cut sausage into slices.
2
Heat the oil in a pot. Fry the sausage slices on both sides until golden brown and remove. Add cauliflower, carrots and potatoes, add 1.2 litres of water. Bring everything to the boil, stir in broth.
3
Cover and cook for about 20 minutes. Clean, wash and cut the spring onions into rings. Wash parsley, dab dry and cut into strips. 5 minutes before the end
4
Season to taste with salt and pepper. Serve sprinkled with parsley.