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1 x ca. 450 g | Italian turkey sausage; (mild or hot) |
1 1/2 Tasse | yellow onions chopped |
2 | green onions chopped |
2 | Garlic cloves; crushed through a |
| Press or minced |
1 1/2 Tasse | carrots chopped |
2 1/2 Tasse | Cubed red potatoes; scrubbed but not |
| Peeled -; (abt 8 oz) |
6 Tasse | Coarsely chopped green cabbage |
1/2 Teelöffel | thyme leaves dried |
1/4 Teelöffel | salt |
1/4 Teelöffel | black pepper freshly ground |
1/4 Teelöffel | dill dried |
1 Dose | Fat-free low-sodium chicken broth; - (14 1/4 oz) |
1/4 Tasse | water |
| Dijon or grainy mustard |
Remove and discard casings from sausages Brown meat in a large, 12-inch, nonstick skillet or large shallow pan with a lid. Break up large clumps of meat with a spoon. Remove sausage from skillet and drain, but leave any accumulated fat in pan. Cook yellow and green onions over medium heat until soft and lightly brown. Add garlic; cook for 1 to 2 minutes longer. Return sausage to pan, then add carrots, red potatoes, cabbage, thyme, salt, pepper and dill. Pour chicken broth and water over all; bring to a boil. Stir well to mix ingredients, then cover tightly. Reduce heat to a simmer and cook, covered, for 20 minutes. Remove lid; increase heat to high and cook 5 minutes longer. Serve with mustard in wide bowls. Yields 6 servings.
Recipe
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy. Com
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