Filter
Reset
Sort ByRelevance
April Kammerzell
Beetroot with organic sausages
In 20 minutes on the table: a stew of celeriac, chickpeas and beets. Delicious with organic sausages.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a large pot of water and the bouillon tablet to the boil. Peel the celeriac, cut into large pieces and cook until tender for about 10 minutes.
-
Drain, but collect some cooking liquid.
-
Meanwhile, grate the beets fine.
-
Heat the oil in a frying pan over medium heat and fry the sausages in 10 min. Brown.
-
In the meantime, crush the celeriac with the (coconut) milk and possibly some cooking liquid into a smooth puree.
-
Rinse the chickpeas under cold running water and let it drain. Mix the purée together with the beetroot and serve with a sausage.
Blogs that might be interesting
-
20 minMain dishunsalted butter, wheat flour, semi-skimmed milk, dried nutmeg, minipenne, sliced leek, shoulder ham, broccoli list, grated old Gouda cheese 48,penne with ham and stuffed vegetables -
90 minMain dishpotato slices, onion, sweet-sour pickles, sour herring, sour apple, grated beetroot, yogonaise, salt and pepper,Herring salad -
30 minMain dishgarlic, biscuits, balsamic vinegar, olive oil, sirloin steak (190 g) with herb butter, parsnip, onion, milk, pot of beef stock,roasted entrecote with parsnip puree -
85 minMain dishorange, olive oil, garlic, entrecotes, butter, fresh sage, freshly ground black pepper, oil to grease,entrecote with sage-orange butter
Nutrition
325Calories
Sodium28% DV675mg
Fat25% DV16g
Protein34% DV17g
Carbs7% DV22g
Fiber56% DV14g
Loved it