Potato-Leek Medley with Sausages

Ingredients

• 800 g firm potatoes
• 400 g leeks
• 2 tbsp plant oil
• 350 ml vegetable broth
• 200 ml heavy cream
• Salt
• 1 piece fresh horseradish (4–6 cm)
• 200 g Vienna sausages
• 2 tbsp coarsely chopped parsley

Instructions

1. 1.

   Wash, peel and cut the potatoes into bite‑size cubes. Clean the leeks, split lengthwise, wash thoroughly and slice. Sauté both in a large pot with hot oil. Deglaze with broth and simmer covered for about 20 minutes while stirring.

2. 2.

   Add the cream and season lightly with salt. Peel the horseradish, grate finely and add teaspoon by teaspoon, tasting frequently to avoid excessive heat. Cut the sausages into pieces, stir them in and warm through. Finally fold in the parsley and serve on plates or bowls.