Gemüseeintopf mit Kartoffeln und Würstchen (vegetable stew with potatoes and sausages)
Units
Temperature
Servings
Ingredients
Stew
- 500 g waxy potatoes, peeled, in 2 cm chunks rounded
- 200 g carrot, peeled, sliced rounded
- 150 g leek, sliced into rings, well rinsed rounded
- 150 g onion, finely chopped rounded
- 30 g neutral oil rounded
- 1 L vegetable or beef broth rounded
- 1 bay leaf rounded
- 150 g frozen peas rounded
- 6 Wiener or Bockwurst sausages, sliced rounded
- to taste fine salt rounded
- to taste freshly ground black pepper rounded
- 15 g flat-leaf parsley, chopped, at the table (optional) rounded
Method
Method
- Heat the oil in a large pot over medium heat. Sweat the onion and leek with a pinch of salt for 5 minutes, until softened.
- Add the potato and carrot. Pour in the broth, add the bay leaf, and bring to a simmer.
- Simmer 25 minutes, until the potato and carrot are tender.
- Stir in the frozen peas and simmer 3 minutes.
- Fish out the bay leaf. Add the sliced sausage and let it warm through gently for 5 minutes without boiling hard, which would toughen it.
- Season with salt and pepper. Scatter with parsley at the table.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl.
- Onion and leek into the dry bowl. Chop 3 sec / speed 5. Add the oil. Sauté 5 min / 100°C / speed 1, measuring cup off.
- Add the potato and carrot, in chunks, along with the broth and bay leaf. Cook 25 min / 100°C / reverse / speed 1, simmering basket on the lid.
- Add the peas. Cook 3 min / 100°C / reverse / speed 1.
- Remove the bay leaf. Add the sliced sausage. Cook 5 min / 90°C / reverse / speed 1, gently, so the sausage warms without breaking apart.
- Season with salt and pepper.
Notes
- Add the sausage at the end, not the start. Simmered from the beginning, sliced sausage turns rubbery and loses much of its own flavour into the broth; a short warm-through keeps it plump and juicy.
- This is a weeknight stew, built for using up what is on hand. The vegetable list is flexible; potato, carrot and leek are the backbone, everything else can flex.
- It reheats well the next day, though the sausage is best added fresh if reheating a large batch, since it softens further on a second simmer.
Ingredient substitutions
- Wiener or Bockwurst can be any pre-cooked sausage that slices well.
- Beef broth gives a richer result than vegetable broth if you are not keeping this vegetarian.
- Frozen peas can be diced green beans, added with the potato and carrot instead, for a slightly firmer texture.