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Beet salad with sausage and rei cough
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Ingredients
Directions
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Preheat the oven to 200 ° C. Grate the potatoes coarse and press well into a sieve. Mix the potato grater with the onion, flour, egg, 2 tablespoons of oil, salt and pepper.
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Make 12 small mounds of the potato mixture on the baking tray with 2 spoons. Squeeze the little mountains flat and bake the potato cookies in the oven for about 25 minutes until golden brown.
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Beat the vinegar with the horseradish and oil and season with salt, pepper and a pinch of sugar. Spoon the beetroot through it and let it draw.
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Heat the frying pan and fry the pieces of sausage, possibly without skin, crispy with the kummel.
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Divide the arugula over 4 plates and spoon the beetroot and pieces of sausage on it. Place 3 warm reibekuchen on each plate.
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60 minMain dishfennel, winter carrot, snow peas, onions, slipping tongs, garlic, cooked beet, White wine vinegar, fresh ginger root, sugar, cornstarch, flour, egg whites, self-raising flour, pilsner beer, bean sprouts, oil for frying, sunflower oil,deep fried sole with ginger-beet sauce -
55 minMain dishthyme leaves, fresh rosemary needles, flat leaf parsley, garlic, lemon zest, butter, pork tenderloin, raw ham, honey, White wine,pork tenderloin wrapped in fresh herbs and raw ham -
65 minMain dishbottle gourd, cinnamon, traditional olive oil, salt, freshly ground black pepper, fresh coriander, garlic, pumpkin seeds, Greek yoghurt, sriracha sauce,yotam ottolenghi's pumpkin with chili yoghurt and coriander sauce -
20 minMain dishBroccoli, Spaghetti, onion, garlic, traditional olive oil, finesse for cooking, grated old Gouda cheese 48, Cherry tomatoes,spaghetti with creamy broccoli-cheese sauce.
Nutrition
245Calories
Sodium0% DV0g
Fat26% DV17g
Protein14% DV7g
Carbs5% DV16g
Fiber0% DV0g
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