Bratwurst roll casserole

Ingredients for 4 servings:

• 400 g beetroot, from the jar
• 1 onion(s)
• 1 garlic clove(s)
• 200 g mashed potato powder
• 125 ml milk, for the puree
• 4 bratwurst (snails)
• 3 tbsp oil
• 2 tbsp vinegar
• 50 g low-fat curd cheese
• 50 g crème fraîche
• salt and pepper
• some butter
• 200 g Emmental cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Drain the beetroot. Peel and slice the onion, and peel and press the garlic clove. Purée the beetroot, onion, and garlic with a hand blender. Prepare the mashed potatoes according to the package instructions. Rinse the sausage rolls and pat them dry with a cloth. Heat a little oil in a pan and fry the sausage rolls for about 10 minutes. Mix the beetroot purée with the mashed potatoes and stir in the vinegar, quark, and crème fraîche. Season to taste with salt and pepper. Preheat the oven to 180°C, grease an ovenproof dish with butter, and pour in half of the vegetable purée. Place the sausage rolls on top of the purée and cover everything with the remaining purée. Finally, spread the cheese over everything and bake in the oven on the middle rack for about 15 minutes.