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Provençal bean dish with a frizzled dressing
Sauerkraut with white beans, arugula and a Lincolnshire bratwurst.
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Ingredients
Directions
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Put the white beans in a colander, rinse and drain well. Put the sauerkraut in a sieve, rinse well under cold running water and let it drain.
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Melt the butter in a pan and add the beans, sauerkraut and Provençal herbs. Heat on low heat for 15 minutes with the lid on the pan.
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Meanwhile, clean the shallots and cut into rings.
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Heat the oil in a frying pan and fry the sausages on high heat, turn down the heat and fry the sausages in 12 min. Times regularly. Add the shallot for the last 5 minutes.
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Meanwhile, make the dressing. Mix the horseradish with the yogurt and season with salt and pepper.
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Mix the arugula through the sauerkraut-bean mixture and spread over deep plates. Divide the sausage and shallot over it and sprinkle with the dressing.
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Nutrition
650Calories
Sodium0% DV1.920mg
Fat63% DV41g
Protein72% DV36g
Carbs9% DV26g
Fiber60% DV15g
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