Keto Paprika Potatoes with Sausage

Ingredients

• 1 Large Celeriac Root
• about 340 g Hungarian Sausage
• 1 Medium Onion
• 2 tbsp Sweet Paprika
• 0.5 cup Chicken Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Peel the 1 large celeriac root and cut it into 2.54 cm cubes. Slice the about 340 g Hungarian sausage into 0.635 cm thick rounds. Dice the 1 medium onion.
2. 2Heat 2 tablespoons of olive oil in a large 30.48 cm skillet over medium heat, about 150°C. Add the diced onion and cook, stirring occasionally, for 3-5 minutes, or until it looks softened and slightly see-through.
3. 3Add the sliced Hungarian sausage to the skillet with the softened onion. Cook for 5-7 minutes, stirring occasionally, until the sausage is lightly browned on the edges.
4. 4Add the 2.54 cm cubes of celeriac root and 2 tablespoons of sweet paprika to the skillet. Stir everything together for 1-2 minutes, making sure the celeriac is coated with the paprika.
5. 5Pour in the 0.5 cup of chicken broth. Season the mixture with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir to combine.
6. 6Cover the skillet with a lid and reduce the heat to medium-low, about 135°C. Let it simmer for 20-25 minutes, or until the celeriac root cubes are tender when poked with a fork. The broth should be mostly absorbed.
7. 7Serve the Keto Paprika Potatoes with Sausage hot.

Substitutions

Related Guides