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 dishtraditional olive oil, minced beef, curry powder, cut pointed cabbage, natural cheese spread, tortilla wrap tomato,minced meat wrap with pointed cabbage -
25 minMain dishsomething crumbly potatoes, cut kale, mild olive oil, Red onion, coarse Zaanse mustard, feta, unroasted hazelnuts,kale stew with feta, red onion and hazelnuts -
30 minMain dishbutter or margarine, Italian vegetable mix, fish bouillon tablet, fruits de mer, Pink shrimps, salt and pepper,wheat risotto with sea banquet -
15 minMain dishmargarine, butter, sticking potato, vine tomato, dried oregano, pork sausage, cooking cream, egg,potato gratin with tomato and sausage
Nutrition
760Calories
Sodium0% DV1.435mg
Fat75% DV49g
Protein52% DV26g
Carbs16% DV49g
Fiber40% DV10g
Loved it