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Stew with spinach, cauliflower and lincolnshire bratwurst
 
 
4 ServingsPTM25 min

Stew with spinach, cauliflower and lincolnshire bratwurst


Sometimes you only need a few ingredients. Crumbly potatoes, cauliflower, spinach and Lincolnshire sausage and you have a delicious stew.

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Directions

  1. Bring a generous pot of water to the boil. Peel the potatoes, cut into equal pieces and boil them with a little salt in 15 minutes until done.
  2. Cut the cauliflower florets into quarters and add the last 5 min.
  3. In the meantime, heat the oil in a frying pan and fry the sausages on high heat all around.
  4. Turn down the heat and fry for 12 minutes. Times regularly.
  5. In the meantime, heat a wok or skillet without oil or butter and allow the spinach to shrink in parts. Drain in a colander.
  6. Drain the potatoes and cauliflower and collect 100 ml of cooking liquid. Add the butter and the cooking liquid and stamp with the puree mash to a smooth puree.
  7. Mix the spinach with the mustard through the puree. Season with pepper and salt.
  8. Divide the stew over the plates and serve the sausage and any additional mustard.


Nutrition

665Calories
Sodium33% DV800mg
Fat57% DV37g
Protein60% DV30g
Carbs16% DV49g
Fiber36% DV9g

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