Potato, parsnip and beet with sausage

Name: potato, parsnip and beet with sausage
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 400 g parsnip; 500 g cool fresh cooked beet; 600 g potato wedges with peel; 4 el olive oil garlic / chili pepper; 540 g (free range) bratwurst; 4 el Curry sauce

Casserole with parsnips, beetroot, potatoes and bratwurst.

Ingredients

400 g parsnip
500 g cool fresh cooked beet
600 g potato wedges with peel

4 el olive oil garlic / chili pepper
540 g (free range) bratwurst
4 el Curry sauce

Kitchen Stuff

1 baking paper

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.