 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper, says Susan Holmes from Germantown, Wisconsin. This is so comforting on cold winter evenings. Ingredients:
4 medium potatoes, cubed |
2 medium carrots, coarsely chopped |
2 celery ribs, chopped |
1 cup chopped onion |
3/4 cup chopped green pepper |
2 pounds fresh johnsonville® original bratwurst, cut into 1-inch slices |
1/2 cup chicken broth |
1 teaspoon salt |
1 teaspoon dried basil |
1/2 teaspoon pepper |
2 cups half-and-half cream |
3 tablespoons cornstarch |
3 tablespoons cold water |
Directions:
1. In a 5-qt. slow cooker, combine the potatoes, carrots, celery, onion and green pepper. Top with bratwurst slices. Combine the broth, salt, basil and pepper; pour over top. Cover and cook on low for 6-7 hours or until a thermometer reads 160° and vegetables are tender.
2. Stir in cream. Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until thickened. Yield: 8 servings.
|
|