First, put on 2 liters of water and add grained broth. Then scald the mead ends in the water, meanwhile there is enough time to cut the rutabaga into equal-sized bite-sized cubes. When the turnip has been diced, the sausage can be taken out of the water and the turnips can be put in. Now there is some time again to peel and dice the potatoes – and off into the pot. When the vegetables are cooked, the mead ends can be sliced and put back into the pot to warm up. Season to taste with salt, pepper and grained broth.