Summary

Ingredients

• 300 g broccoli
• 300 g carrot (s)
• 400 ml vegetable stock
• 200 g bratwurst, the whole thin is fresh, noble with veal sausae
• 3 tablespoon oil
• 1 onion (s)
• 200 g cream cheese
• 1 tablespoon sauce thickener, light or mixed cornstarch
• salt and pepper
• 1 tablespoon lemon juice
• 1 bunch parsley
• 400 g pasta, preferably spahetti

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Instructions

1. Clean the vegetables and cut them bite-sized into small florets or cubes. Cook both in the boiling broth in a closed saucepan over medium heat for 6 minutes. Drain, catching the broth.
2. Press the inside of the sausage out of the skin and fry it as small dumplings in hot oil. Remove. Finely dice the onion and sauté in the frying fat. Measure out 250 ml of the vegetable stock and add to the onion together with the cream cheese and sauce thickener, stir well with a whisk and bring to the boil. Season with salt, pepper and lemon juice. Chop the parsley and mix in. Mix in the dumplings and vegetables. Boil the pasta and serve with the cream cheese and vegetable sauce, drained. Serve immediately.