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 dishsticking potato, baking flour, tomato, mild Indian curry paste, garden herbal bouillon, tap water, medium sized egg, ground cumin, Greek yoghurt,indian curry with potato and cauliflower
-
45 minMain dishfloury potatoes, dried rosemary, mild paprika, olive oil, bratwurst, lettuce, vinegar, Cherry tomatoes,bratwurst dish from the oven
-
30 minMain dishsolid potatoes, olive oil, leeks, Eggs, ricotta, Cherry tomatoes, lettuce,potato omelette with tomatoes
-
25 minMain dishonion, garlic, (olive oil, spinach (washed), cooking cream, gluten-free ravioli spinach ricotta, lemon, Pecorino Romano,gluten-free ravioli with spinach, cream and lemon
Nutrition
655Calories
Fat51% DV33g
Protein66% DV33g
Carbs17% DV50g
Loved it