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E. Clark
Potato, parsnip and beet with sausage
Casserole with parsnips, beetroot, potatoes and bratwurst.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Peel the parsnip and cut into slices of 1 cm thick.
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Peel the beetroot and cut into segments. Mix the parsnip and beetroot with the potato wedges, olive oil, pepper and salt.
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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.
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Drizzle with the curry ketchup.
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35 minMain disholive oil, red pointed pepper, cloves of garlic, shallot, vegetable bouillon, salami, farfalle, whipped cream, basil leaves, Parmesan cheese,pasta with paprika salami sauce
Nutrition
760Calories
Sodium0% DV1.435mg
Fat75% DV49g
Protein52% DV26g
Carbs16% DV49g
Fiber40% DV10g
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