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.
-
20 minMain dishRed onion, head of iceberg lettuce, corn fantasia kidney bean / sweet pepper, chicken fillet strips, traditional olive oil, avocado, taco shell, salsa sauce mild,mexican taco salad -
55 minMain dishchicken bolts, olive oil, beer, Gingerbread, dried rosemary, sticking potatoes, red cabbages with apple,chicken bolts in beer -
85 minMain dishrabbit bolts, butter, port ruby, chicken bouillon, cloves, bay leaves, star anise, Gingerbread, silver onion sweet sour,sweet and sour rabbit stew -
35 minMain dishonion, olive oil, leeks, bechamel, grilled peppers, lasagne sheets, grated cheese,espeilasagne with peppers and old cheese
Nutrition
760Calories
Sodium0% DV1.435mg
Fat75% DV49g
Protein52% DV26g
Carbs16% DV49g
Fiber40% DV10g
Loved it