Onion, Potato and Carrot Stew with Sausages
Peel, halve and thinly slice onions. Peel potatoes and carrots. Chop potatoes and cut carrots into slices. In a pan, fry onions, potatoes and carrots in 2 tablespoons hot oil. Add broth, bay leaf and caraway seeds and cook over medium heat, 15-20 minutes.
Fry sausages in remaining oil over medium heat until golden-brown, 5-7 minutes. Peel and finely grate horseradish. Season stew with salt and pepper and stir in parsley. Cut sausage into bite-sized pieces and add to the stew. Serve stew with horseradish.