Filter
Reset
Sort ByRelevance
LESLEYCAN
Bratwurst with sweet potato, parsnip and beetroot
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC. Cut the sweet potatoes with skin into small parts. Cut the beetroot, without skin, into segments.
-
Cut the parsnip into slices of 1 cm thick. Divide the potatoes, beetroot and parsnips over a baking tray. Mix a dash of olive oil with the garlic, Provencal herbs, salt and pepper.
-
Sprinkle this oil generously over the potatoes and vegetables. Pierce the sausages, sprinkle with salt and pepper and place them between the potatoes and vegetables.
-
Brush the sausages with olive oil. Put the baking sheet in the middle of the oven and grill for about 30 minutes until everything is done (turn the sausages halfway).
-
Sprinkle with the feta and serve with the curry sauce.
-
30 minMain dishdried Italian herbs, fresh trout, coarse sea salt, traditional olive oil, sticking potato, Red onion, zucchini,trout on spicy salt bed -
20 minMain dishdeep-frozen garden beans, peanut oil, olive oil, zucchini, eggplant, Red onion, paprika, black beans, salsa sauce, chili sauce, smoked mackerel fillet, coarse brown bread,vegetable chilli with mackerel -
20 minMain dishfresh thyme, giant beans, Red onions, peppers, olive oil, White wine vinegar, Cherry tomatoes, arugula, tuna steaks,grilled tuna steak with white bean salad -
45 minMain dishsweet potato, curry powder, garlic powder, paprika, sunflower oil, flour, egg, cornflakes, chicken fillet, Barbecue sauce,homemade chicken nuggets with sweet-potato cane
Nutrition
655Calories
Fat51% DV33g
Protein66% DV33g
Carbs17% DV50g
Loved it