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
-
10 minMain disholive oil, garlic, stir-fry vegetable mix, Capuchin, hotdogs, Piccalilly, sweet-sour pickles, fried bacon strips,capuchin dish -
90 minMain dishgarlic, Red pepper, Greek yoghurt, ground cumin, ginger syrup, lime, traditional olive oil, chicken breast, zucchini, tomato, fresh dill, unroasted almonds,chicken fillet in yogurt -
30 minMain dishgarlic, dry white wine, gruyere, mature cheese, Emmental cheese, mature farm cheese, dijon mustard, fresh rosemary, dried rosemary, fresh oregano, dried oregano, fresh thyme, dried thyme, cornstarch, potato starch,provençal cheese fondue -
300 minMain dishpeanut oil, chicken bolt, duck tenderloin, shallot, garlic, water, fresh ginger, fresh green pepper, chilled lemongrass lemongrass, duck breast, butter,fried duck breast with green pepper sauce from dennis huwaë
Nutrition
325Calories
Sodium28% DV675mg
Fat25% DV16g
Protein34% DV17g
Carbs7% DV22g
Fiber56% DV14g
Loved it