Summary

Ingredients

• 1 kg carrot (s)
• 1 kg potato (s)
• 6 sausages, Viennese
• 50 g bacon, diced, lean
• 2 teaspoons stock, granulated
• 100 ml cream
• 40 g butter
• nutmeg
• pepper

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Instructions

1. Peel the carrots and potatoes and cut into cubes. Put both together in a saucepan and cook with a little water and the granulated broth for 25 minutes. Not too much water, because it shouldn`t be poured off.
2. Then add the cream and butter and puree the whole thing with a potato masher. Not too strong, the carrots should still have bite.
3. Cut the wiener sausages into small pieces and add to the puree together with the lean bacon cubes.
4. Season to taste with pepper and nutmeg and let it steep on the hot plate, covered.