Summer stall

Name: summer stall
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg floury potatoes; 50 g unsalted butter or margarine; 300 g beef chipolata sausages; 100 ml semi skimmed milk; 300 g frozen garden peas; 1 crop iceberg lettuce; 8 g fresh fresh mint

Summer stall with garden peas, lettuce, chipolata and potato.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and boil them in water with salt in 20 minutes until done.
In the meantime, heat the butter in a frying pan and fry the sausages in approx. 10 min. Around brown and done.
Heat the milk. Drain the potatoes and stamp them with the puree mash with the milk and butter until a smooth puree.
In the meantime, cook the frozen garden peas in 3 minutes, and cut the head of lettuce into strips.
Scoop the garden peas with the slares through the puree.
Cut the fresh mint into strips and add. Season with salt and pepper. Divide the stew and the sausages over plates.
Serve immediately so that the lettuce remains crispy.