Grilled bratwurst with beet-kohlrabi salad

Name: grilled bratwurst with beet-kohlrabi salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg baby potatoes; 5 el traditional olive oil; 4 vadouvan bratwurst; 1 kohlrabi; 2 winter carrot; 400 g grated beetroot Scale; 1 el French mustard; 2 el vinegar; 3 tl Ketoembar ground coriander; 15 g fresh parsley bag of 30 g; 8 g fresh fresh mint container of 15 g; 170 g Greek yogurt (0% fat)

Roots from the oven with bratwurst, beet salad and mint yoghurt.

Ingredients

Kitchen Stuff

1 baking paper
1 grill pan

Directions

Preheat the oven to 200 ° C.
Wash the potatoes and halve, mix with the oil, pepper and salt.
Spread over a baking sheet covered with parchment paper and bake until golden brown and cooked in the middle of the oven for about 25 minutes.
Meanwhile, heat the grill pan without oil or butter. Gril the sausages golden brown and cooked in 15 minutes. Regularly.
Meanwhile, peel the kohlrabi with a peeler and cut into wafer thin strips (julienne).
Peel the winter carrot, remove the bottom centimeter and cut into wafer thin strips (julienne). Mix the kohlrabi, winter carrot and the beetroot.
Make a dressing of the rest of the oil, the mustard, vinegar and ground coriander. Season with pepper and salt.
Slice the parsley. Mix the dressing with the parsley through the vegetables.
Cut the leaves of the fresh mint into strips and mix with the yogurt. Season with pepper and salt.
Serve the sausage with the baby potatoes, the beet salad and the mint.