Pot-au-feu that you want to eat on a cold day, huff huff. A nutritious feast made by boiling large pieces of vegetables and sausages together. You can use any vegetables, but if it’s this season, this recipe using turnips is recommended. Seasonal turnips are sweeter and have a soft and soft texture. The second day is more delicious, so make plenty and enjoy the next day!
[Material](for 2 people)
2 turnips, 300 g cabbage, 3 cups of water, 1 teaspoon of Western-style soup base (granule), 1/2 teaspoon of salt, a little pepper, 6 wiener sausages
[How to make]
1. Cut off the leaves of the turnip, leaving 2 cm of the stem, peel the skin thinly, and cut it in half vertically. Cut the cabbage in half vertically with the core attached.
2. Put 3 cups of water, 1 teaspoon of Western-style soup base (granule), 1/2 teaspoon of salt and a little pepper in a pan and heat over medium heat.
3. After boiling, add 1 and wiener sausage, cover and simmer for 5-6 minutes. Turnips tend to boil, so open the lid from time to time to see how they look.
(247kcal, salt content 3.5g)
Sentence = O child