4 Servings • 491 kcal / 2059 kJ, 30 g E, 20 g F, 47 g KH pro Portion
800 g small potatoes
2 Garlic cloves
3 Salsiccia sausages
4 The Oliven
5 Sun-dried tomatoes
2 Sprigs of rosemary
2 Tbsp olive oil
200 g ready-to-cook broad beans
250 ml of hot vegetable stock
that. 25 Minutes (plus cooking time)
Wash the potatoes thoroughly and cut them in half. Peel the onions and garlic, cut the onions into rings, press the garlic through a garlic press. Cut the sausages into slices. If necessary, stone and slice the olives, cut the tomatoes into strips. Wash the rosemary, shake dry, pluck the needles and chop finely.
Heat the oil in a pot, Brown the onions and garlic in it (but not too dark, otherwise the garlic will become bitter). Add the potatoes and salsiccia slices and fry briefly. Olives, tomatoes, rosemary, Add broad beans and vegetable stock and cook over medium heat 15 Let simmer for minutes. If needed, Pour some more water.
Mix the Mediterranean potatoes well before serving and season with salt and pepper.