Filter
Reset
Sort ByRelevance
Valerie Scott
Provencal potato with fennel sausage
Venison sausage with Provençal potato wedges and salad of winter carrot, cucumber and fresh yoghurt dressing.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a frying pan and fry the sausages over low heat in 15 min. Around golden brown and done.
-
Meanwhile, heat the oil in a large frying pan and fry the potato wedges with pepper and salt for 15 minutes on medium heat. Change regularly.
-
Peel the winter carrot with the peeler and wash the cucumber. Cut them both lengthwise into long ribbons with the peeler.
-
In a dish mix the dressing with the lamb's lettuce, carrot, cucumber, pepper and salt.
-
Slice the chives and spread over the salad.
-
Mix the oil with the mayonnaise, mustard and pepper. Divide the potato wedges, salad and sausage over the plates and serve the mayonnaise mustard dip.
Blogs that might be interesting
-
40 minMain dishpotatoes, flour, egg, nutmeg powder, butter, liquid baking product, sauerkraut, smoked bacon cubes,schupfnudeln with sauerkraut -
20 minMain dishapples, Apple juice, walnut oil, fresh spinach, Camembert, (cider) vinegar, sharp mustard, garlic,spinach salad with apple and camembert -
25 minMain dishcouscous, lemon, olive oil, cucumber, tomato, leaf parsley, chives, lettuce, egg, feta, mixed olive, water,homemade tabouleh -
40 minMain dishfresh pumpkin, onion, garlic, fresh Italian herbs, pine nuts, extra virgin olive oil with garlic and chili pepper, risotto rice, sherry medium dry, herbal stock, tap water, soft goat cheese, butter, Parmigiano Reggiano,risotto with pumpkin and goat cheese
Nutrition
845Calories
Sodium0% DV1.000mg
Fat88% DV57g
Protein54% DV27g
Carbs17% DV51g
Fiber32% DV8g
Loved it