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🍽️ Fried saus with creamy pumpkin mash and sweet-glazed carrots

570 kcal · 30 min · 4 servings

Fried saus with creamy pumpkin mash and sweet-glazed carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
  2. 2. Fill a pot with one liter of salted water and bring it to a boil.
  3. 3. Remove the green tops from the carrots, but leave about one centimeter of stem.
  4. 4. Wash the carrots thoroughly under running water.
  5. 5. Cut the carrots in half lengthwise.
  6. 6. Place the carrot halves on a baking sheet.
  7. 7. Sprinkle brown sugar evenly over the carrots.
  8. 8. Drizzle two tablespoons of oil over the carrots.
  9. 9. Season the carrots with salt and black pepper.
  10. 10. Mix the ingredients on the tray well so that everything is evenly coated.
  11. 11. Place the tray in the preheated oven.
  12. 12. Bake the carrots for about 30 minutes.
  13. 13. Remove the carrots from the oven when they are golden brown and soft.
  14. 14. Wash the pumpkin under running water.
  15. 15. Cut off the ends of the pumpkin.
  16. 16. Cut the pumpkin in half.
  17. 17. Remove the seeds and pulp with a spoon.
  18. 18. Cut the pumpkin flesh into cubes about two to three centimeters in size.
  19. 19. Add the pumpkin cubes to the boiling salted water.
  20. 20. Boil the pumpkin for about 15 minutes.
  21. 21. Check if the pumpkin is soft and remove it earlier if necessary.
  22. 22. Wash the chives under running water.
  23. 23. Shake the chives dry.
  24. 24. Cut the chives into fine rings.
  25. 25. Remove the pumpkin from the water with a slotted spoon.
  26. 26. Let the pumpkin drain well.
  27. 27. Keep the cooking liquid in the pot.
  28. 28. Place the drained pumpkin in a tall container.
  29. 29. Add two tablespoons of butter to the pumpkin.
  30. 30. Add cream cheese to the pumpkin.
  31. 31. Puree the ingredients into a smooth mixture.
  32. 32. Add some of the saved cooking liquid if needed.
  33. 33. Loosen the consistency of the puree with the liquid.
  34. 34. Season the pumpkin puree with salt and pepper.
  35. 35. Clean the sausages of any packaging residues.
  36. 36. Pat the sausages dry with a kitchen towel.
  37. 37. Score the sausages lightly in several places.
  38. 38. Heat two tablespoons of oil in a pan on high heat.
  39. 39. Place the sausages in the hot pan.
  40. 40. Fry the sausages all around for about four minutes until golden brown.
  41. 41. Reduce the heat to low.
  42. 42. Place the lid on the pan.
  43. 43. Cook the sausages for another four minutes.
  44. 44. Remove the pan from the stove.
  45. 45. Keep the sausages warm until you serve the dish.
  46. 46. Take the caramelized carrots out of the oven.
  47. 47. Place the pumpkin puree on the plates.
  48. 48. Place the sausages next to the puree.
  49. 49. Place the caramelized carrots on the plates.
  50. 50. Garnish the dish with the chopped chive rings.
  51. 51. Serve the dish warm.

Nutrition per serving