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Andy Joe
Potato gratin and chicory beetroot salad with beef sausage
Potato gratin and chicory beetroot salad with beef sausage
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Ingredients
- 900 g potato slices bag of 450 g
- 2 toe garlic
- 125 g crème fraiche light
- 1 tl dried rosemary
- 200 g spicy grated cheese 45
- 3 el unsalted butter or margarine
- 4 beef bratwurst Scale
- 4 stump chicory
- 1 el granulated sugar
- 500 g cool fresh cooked beet business suit
- 37,5 g arugula
- 120 ml dressing balsamic
Kitchen Stuff
Directions
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Preheat the oven to 180 ° C.
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Bring a pot of water to the boil. Once the water has boiled, add the potato slices and cook for 5 minutes. Drain the water and place the slices in a large bowl.
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Clean the garlic, press it above and scoop with the crème fraîche, rosemary, pepper and salt.
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Divide the potato slices over the butter dish greased with butter and sprinkle with the cheese.
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Fry the potato gratin in the middle of the oven for about 20 minutes until golden brown and done. Check with a fork if they are done.
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In the meantime, heat the butter in a frying pan and fry the sausages around on high heat. Lower the heat and fry until golden brown and done in 15 minutes. Times regularly.
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Meanwhile cut the bottom of the stalk chicory and remove the less beautiful outer leaves. Remove the rest of the leaves, halve in the length and remove the hard core.
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Heat the remaining butter in a frying pan and stir fry the leaves of chicory with the sugar and salt on medium heat for 6 minutes or until caramelised.
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Peel the beet and cut into pieces. Spoon with chicory, rocket and balsamic dressing. Divide the salad and the sausage over the plates and serve with the potato gratin.
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Nutrition
1.050Calories
Sodium0% DV1.470mg
Fat108% DV70g
Protein84% DV42g
Carbs19% DV58g
Fiber36% DV9g
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