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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love rutabagas. This vegetable is full of vitamins and minerals. It has the added plus of storing well. This dish is delicious served with a dark rye bread, potatoes and coarse grain mustard. Ingredients:
1 cup chicken stock |
2 large carrots, scrubbed and sliced in 1/2 inch thick slices |
1 large leek, sliced, including the green top |
1 1/2 cups rutabagas, cubed |
3/4 lb bratwursts or 3/4 lb kielbasa |
salt and pepper |
Directions:
1. Bring the vegetables to a boil in chicken stock; reduce heat to simmer and cook for 15 to 20 minutes or until vegetables are fork tender.
2. Remove the skin from sausage, cut in thick slices, and add to vegetables.
3. Adjust salt and pepper to taste and simmer covered for a few minutes.
4. Serve with coarse grain mustard, dark rye bread and boiled potatoes.
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