Roasted stew

Name: roasted stew
Total time: 45 min
Yield: 4
Ingredients: 300 gram Red onion; 400 gram winter carrot; 400 gram parsnip; 1 tablespoon fresh thyme; 1 tablespoon ras el hanout; 3 tablespoon olive oil; 1.25 kilogram floury potatoes; 6 beef chipola sausages; 150 milliliters milk; 20 gram butter

Ingredients

Directions

Preheat the oven to 220 ° C. Peel the onions and cut into thin parts. Peel the winter carrot and parsnip with a peeler and cut them into thin slices.
Halve the big slices. In a roasting dish, mix the onion with carrot and parsnip with thyme leaves, ras el hanout, some salt, two thirds of the olive oil. Roast the vegetables in the oven in 25-30 minutes until brown and done. Change regularly.
Peel the potatoes and cut them into slices. Boil the potatoes in a pan with a good layer of water and a little salt in 15-20 minutes. In the meantime, heat the remaining olive oil in a frying pan and fry the chipolata over medium-high heat in 8-10 minutes around brown. Change regularly.
Drain the potatoes and grate them with a puree rammer. Pour in the milk and add the butter. Heat everything while stirring to a smooth puree. Season with salt and pepper. Serve the mash and scoop the roasted vegetables with some of the shortening over it. Put the chipolata on it.