Vegetable ragout with sausage

Ingredients

• 30 g Green peas
• 30 g Carrots
• 70 g Kohlrabi
• 50 g Cauliflower
• 30 g Nature yogurt, low fat
• 10 g Wholegrain flour
• 1/2 tsp Oilve oil
• 10 g Parsley, fresh
• 0.1 g Salt
• 0.05 g Black pepper, ground
• 1 pcs Frankfurter sausages

Method

1. Clean and dice the vegetables, then boil them in enough water to cover them, season with salt and pepper.
2. When the vegetables are cooked through, make the stir-fry: fry the wholemeal flour in the cooking oil, add a little cold water and stir until smooth.
3. Add the stir-fry to the boiling stock, stirring constantly.
4. Add the yoghurt and stir continuously to thicken the stock.
5. If it is too thin, you can thicken it further by blending some of the vegetables together.
6. At the end, sprinkle fresh parsley into the stock and bring to the boil once more.
7. Serve with cooked sausages.