1 vegetable bouillon cube
3/4 cup boiling water
2 large carrots, sliced
1 large leek, sliced, including the green
1 1/2 cups rutabagas, cubed
3/4 lb. medisterpølse or bratwurst
Mustard, salt and pepper to taste
3/4 cup boiling water
2 large carrots, sliced
1 large leek, sliced, including the green
1 1/2 cups rutabagas, cubed
3/4 lb. medisterpølse or bratwurst
Mustard, salt and pepper to taste
Wash the rutabagas thoroughly, slice in thickness desired, and peel.
Dissolve bouillon in boiling water. Add all the vegetables and let simmer 15-20 minutes or until vegetables are almost tender. Remove skin from sausage, cut in thick slices, and add to vegetables. Add mustard, salt and pepper, and let is simmer covered for a few more minutes. Do not overcook. Serve with mustard, potatoes, and dark bread.
Dissolve bouillon in boiling water. Add all the vegetables and let simmer 15-20 minutes or until vegetables are almost tender. Remove skin from sausage, cut in thick slices, and add to vegetables. Add mustard, salt and pepper, and let is simmer covered for a few more minutes. Do not overcook. Serve with mustard, potatoes, and dark bread.
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