Recipes / Potato

Cotter's Kettle
(5)
Recipe by PaulaG

I love rutabagas! This vegetable is full of vitamins and minerals. It has the added plus of storing well. This dish is delicious served with a dark rye bread, potatoes and coarse grain mustard. This recipe was found on Sons of Norway website.

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup chicken stock
  • 2
    large carrots, scrubbed and sliced in 1/2 inch thick slices
  • 1
    large leek, sliced, including the green top
  • 1 1⁄2
    cups rutabagas, cubed
  • 3⁄4
    lb bratwursts or 3/4 lb kielbasa
  • salt and pepper
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DIRECTIONS

  • Bring the vegetables to a boil in chicken stock; reduce heat to simmer and cook for 15 to 20 minutes or until vegetables are fork tender.
  • Remove the skin from sausage, cut in thick slices, and add to vegetables.
  • Adjust salt and pepper to taste and simmer covered for a few minutes.
  • Serve with coarse grain mustard, dark rye bread and boiled potatoes.
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