Chipolatas with baked potatoes, peas and carrots

STEP 1

Boil the potatoes until tender, drain and fry until nicely browned in a little fat. Season with pinch of salt.

STEP 2

Peel the carrots, cut them into half strips and cook them al dente in water. In the same pot, also cook the peas for about five minutes.

STEP 3

Drain the water, stew the greens with a shredded red onion in some oil or butter and season with some thyme, pepper and salt.

STEP 4

Fry the chipolatas in butter or oil. We recommend that you first sear the chipolatas on high heat on all sides and then cook them on low heat.