Stew with spinach, cauliflower and lincolnshire bratwurst

Name: stew with spinach, cauliflower and lincolnshire bratwurst
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg something crumbly potatoes; 800 g baking flour; 1 el (olive oil; 480 g Lincolnshire bratwurst; 100 g baby spinach; 80 g unsalted butter; 2 el French mustard

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

Ingredients

Kitchen Stuff

1 puree tamper

Directions

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.
Cut the cauliflower florets into quarters and add the last 5 min.
In the meantime, heat the oil in a frying pan and fry the sausages on high heat all around.
Turn down the heat and fry for 12 minutes. Times regularly.
In the meantime, heat a wok or skillet without oil or butter and allow the spinach to shrink in parts. Drain in a colander.
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.
Mix the spinach with the mustard through the puree. Season with pepper and salt.
Divide the stew over the plates and serve the sausage and any additional mustard.

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Nutrition

665Calories

Sodium33% DV800mg

Fat57% DV37g

Protein60% DV30g

Carbs16% DV49g

Fiber36% DV9g

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