Summary

Ingredients

• 1 kg turnip (s), diced
• 500 g Brussels sprouts
• 300 g carrot (s), diced
• 200 g chestnut (s), (vacuum-sealed)
• 1 large onion (s), diced
• 2 tablespoon clarified butter
• 100 g bacon, diced, smoked, mixed
• 1 ½ liter meat stock, instant
• 4 sausages, smoked, sliced
• 0.5 ½ bunch parsley, finely chopped
• 1 tablespoon marjoram, rubbed,
• Pepper, colored, from the mill
• salt

Print Recipe Pin Recipe

Instructions

1. Cut the peeled turnip (s) into approx. 2x2cm and the carrots into approx. 1x1cm cubes. Clean the Brussels sprouts and cut the stalk crosswise.
2. Heat the clarified butter in a large saucepan, leave out the bacon and fry the diced onion until golden brown. Now gradually add all the vegetables with the chestnuts and 2/3 of the parsley and stir-fry for about 15 minutes. Pour in the hot broth, season with marjoram, pepper and salt, bring to the boil and cook for 10 minutes. Then remove about 2/3 of the contents with a slotted spoon and set aside. Now let the rest of the boil for about 10 minutes, until everything is done, then puree. If necessary, add a little more stock. Then add the removed vegetables with the sausage slices again. Let everything simmer for another 5-10 minutes, until the remaining vegetables are cooked through. It should still have some bite, however. Season to taste with pepper and salt.
3. Sprinkle with the remaining parsley before serving.