Potatoes Carrots Ragout

We searched for a cabanossi, couldn't find it, and opted for a yummy looking salami. It was good but just too tasty. If there is such a thing. A lot of compacted flavors in that thing. (Since this first trial we have used big beef franks and tiny German brats from Trader Joes.)

For starters we chopped up about 8 carrots, 2 pounds of potatoes, half a huge onion, and that sausage in bite size chunks (well, the onion a bit finer).

Then we fried up the sausage in some olive oil for a short while to coax those flavores out. Then we added the veggies, cumin, salt, and pepper.

After a little cooking we added 600 ml of veggetake broth to cover and cook for 15 minutes. When it was all done we added a little cream and chopped parsley. Delicious!

A much better version we found in a Tim Mälzer recipe out of the German magazine e&T für jeden Tag.