Filter
Reset
Sort ByRelevance
E. Clark
Potato, parsnip and beet with sausage
Casserole with parsnips, beetroot, potatoes and bratwurst.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Peel the parsnip and cut into slices of 1 cm thick.
-
Peel the beetroot and cut into segments. Mix the parsnip and beetroot with the potato wedges, olive oil, pepper and salt.
-
Spread over a baking sheet covered with parchment paper. Put the sausages in between. Bake in the oven for about 30 minutes until done. Turn the sausages halfway.
-
Drizzle with the curry ketchup.
-
25 minMain dishyellow rice, olive oil, onion, breakfast bacon, garlic, cumin powder (djinten), Red pepper, Kale, pine nuts, pumpkin seeds,warm rice salad with spicy kale
-
35 minMain dishchicory, frozen puff pastry, traditional olive oil, creme fraiche, anchovy fillets in canned oil, Mozzarella, Grana Padano cheese shavings, balsamic vinegar,chicory pie
-
20 minMain dishbasmati rice, courgettes, Red onion, tilapia fillet, butter or margarine, green Thai curry paste, creme fraiche,tilapia with green curry sauce
-
20 minMain dishzucchini, lasagne sheets, cream cheese, garlic, oregano, olive oil, smoked salmon, dill, Parmesan cheese,zucchini lasagne with smoked salmon
Nutrition
760Calories
Sodium0% DV1.435mg
Fat75% DV49g
Protein52% DV26g
Carbs16% DV49g
Fiber40% DV10g
Loved it