Zucchini pan with meatballs

Name: Zucchini pan with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Potatoes; 1 Onion; 2 (approx. 280 g) fine uncooked bratwursts; 3-4 Tbsp Oil; 850 g Courgette; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 500 ml Vegetable broth (instant); 200 g Whipped cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp Chervil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Potatoes
1 Onion
2 (approx. 280 g) fine uncooked bratwursts
3-4 Tbsp Oil
850 g Courgette
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
500 ml Vegetable broth (instant)
200 g Whipped cream
1 TABLESPOON sauce thickener
7-10 Tbsp Chervil

Directions

1
Wash the potatoes thoroughly, peel and dice them. Wash again if necessary. Peel and finely dice the onion. Press the sausage meat out of the skin as a dumpling. Heat the oil in a pan and fry the dumplings for about 3 minutes, turning them over at medium heat.
2
Remove from the pan. Add potatoes to the frying fat and fry for 8-10 minutes, turning several times. In the meantime clean, wash and slice the zucchini. Add the onion to the potatoes and fry briefly.
3
Season with salt and pepper. Remove from the pan. Add the zucchini to the frying fat and fry for 3-4 minutes while turning. Add potatoes and dumplings. Deglaze with stock and cream and simmer for 4-5 minutes.
4
Stir in the sauce thickener, bring to the boil again and season to taste with salt and pepper. Serve garnished with chervil.