Vegetable stew with sausages

Name: Vegetable stew with sausages
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Leek (leek; approx. 320 g); 1-2 Garlic cloves; 400 g Carrots; 500 g Potatoes; 400 g Celeriac; 1 TABLESPOON Oil; 1,5 l Vegetable broth (instant); 150 g frozen green beans; 4 (200 g) Turkey Vienna; 4 Stem(s) Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Leek (leek; approx. 320 g)
1-2 Garlic cloves
400 g Carrots
500 g Potatoes
400 g Celeriac
1 TABLESPOON Oil
1,5 l Vegetable broth (instant)
150 g frozen green beans
4 (200 g) Turkey Vienna
4 Stem(s) Parsley

Directions

1
Clean, wash and cut the leek into rings. Peel garlic and chop finely. Peel, wash and slice carrots. Peel, wash and roughly dice potatoes and celery.
2
Heat oil in a pan and fry vegetables and potatoes. Deglaze with vegetable stock and bring to the boil. Cover and cook over medium heat for about 15 minutes. After 5 minutes add beans. In the meantime cut the sausages into slices.
3
Pluck the parsley leaves from the stalks, wash, dab dry and chop finely. Take out half of the vegetables and puree. Put the pureed vegetables and sausage slices back into the pot and heat up again.
4
Arrange vegetable stew on plates and sprinkle with parsley.