Chicken chipola sausage with three-color puree

Name: chicken chipola sausage with three-color puree
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 winter carrot; 2 el margarine; 320 g chicken chipolota; 1 broken raw beetroot in pot; 1 business suit puree à la minute a 180 g; 200 g frozen garden peas

Vegetable puree with chicken sausages.

Ingredients

1 winter carrot
2 el margarine
320 g chicken chipolota

1 broken raw beetroot in pot
1 business suit puree à la minute a 180 g
200 g frozen garden peas

Directions

Peel the carrot, cut into pieces and boil in a bottom of water in 10 minutes until done.
Heat the butter in a frying pan and fry the sausages in low heat for 12 min.
Cut the beet coarse and warm it in a pan. Prepare the sachets of puree separately. Stir in 1 part of the carrot.
Stir the beets through part of the mash and the garden peas through the other part.
Divide the puree with an ice cream roll on the plates. Serve with the sausage.