WHB # 116:Stew of winter vegetables with fried sausage and parsley
The 116th edition of Weekend Herb Blogging is hosted by Rinku from Cooking in Westchester. This week I seasoned this hearty stew with my favourite herb parsley. This herb fits nearly to every dish, in this case it enhanced the taste of swede, carrots, leek and potatoes in theStew of winter vegetables with fried sausage and parsley
| -========= | REZKONV-Recipe - RezkonvSuite v1.4  |
| Title: | Stew of winter vegetables with fried sausage and parsley |
| Categories: | Stew |
| Yield: | 4 Servings |
Ingredients
| 750 | grams | Potatoes | |
| 1 | kg | Swede or rutabaga | |
| 2 | large | Carrots | |
| 1 | stalk | Leek | |
| 1-2 | tablesp. | Oil | |
| 3-4 | Fried sausages | ||
| 1-2 | Bay leaves | ||
| Salr, pepper | |||
| 2 | stalks | Parsley |
Source
| LECKER, Kochen & Genießen, Dezember 2007 |
| Edited *RK* 01/16/2008 by | |
| Ulrike Westphal |
Directions
1. Wash and peel potatoes. Peel resp. clean swede, carrots and leek. Cut into coarse pieces
2. Heat the oil in a saucepan. Cut sausages into slices and fry for 3-4 minutes until browned from both sides. Remove from dripping and set aside.
3. Add potatoes and vegetables to the dripping. Stew for 5 minutes, than add 750 ml water. Add bay leaves and cook covered about 30 minutes.
4. Warm the sausage slices with the vegetables. Season with salt and pepper. Wash and drain parsley, chop coarsely and sprinkle over the stew.
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Eintopf, stew, Wintergemüse, winter vegetables, Bratwurst, fried sausage, parsley
