Lukewarm sweet-potato salad with funghi trifolati

Name: lukewarm sweet-potato salad with funghi trifolati
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg sweet potato; 270 g Catalan pork sausages; 3 el (olive oil; 2 Red onion; 300 g seasonal mushroom melange; 1,5 el Funghi Trifolati spice melange jar of 65 g,; 150 g lamb's lettuce; 1 el cremaceto balsamic balsamic syrup

Salad with sweet potato, bratwurst, lamb's lettuce and mushrooms.

Ingredients

Directions

Peel the sweet potatoes and cut into 2 cm cubes. Boil in water with salt if necessary in 6 minutes.
Drain in a colander, let it evaporate well and cool slightly.
Fry the sausages in the oil in 12 minutes until golden brown and done.
In the meantime, cut the onion into thin parts and fry with the mushrooms and the Funghi Trifolati 4 minutes in the oil in a large frying pan.
If necessary, season with salt.
Place the lamb's lettuce on a large flat dish and spread the potatoes and then the mushroom mixture.
Sprinkle with the balsamic syrup and serve with the sausages.