Sprouts stew with parsnip

Heat a frying pan without oil or butter and toast the almond flakes for 3 minutes. Scoop out of the pan on a plate and let cool.

Peel the potatoes and parsnips and cut into equal pieces. Boil in a pan with water for 20 minutes.

Meanwhile, clean the sprouts and halve them. Heat the oil in a stir-fry stir-fry the sprouts with the curry and 4 tbsp water in 10 minutes until al dente. Prepare the smoked sausage according to the instructions on the packaging and cut into slices.

Drain the potatoes and collect 100 ml of the cooking liquid. Stamp with the butter and the cooking liquid into a smooth stew. Put the sprouts through and season with salt and pepper. Sprinkle with the almond shavings and serve with the slices of smoked sausage.