Bratwurst Snails with Root Vegetables

5 from 3 votes
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 130 kcal


  • 200 g Carrots
  • 200 g Parsnips
  • 200 g Fresh beetroot
  • 1 Red Onion
  • 2 tbsp Rapeseed oil
  • 0,25 tsp Fennel seeds
  • 0,25 tsp Anise powder
  • 200 ml Vegetable broth, instant
  • 2 tsp Honey liquid
  • Salt and pepper
  • 3 Stems Fresh tarragon
  • 2 Bratwurst snails


  • Peel the carrots, parsnips and beetroot, rinse them if necessary and cut into strips about 1-2 cm wide. Peel the onion and cut into thin strips.
  • Heat up the oil in a large saucepan, fry the root vegetables and onions briefly, add the fennel seeds and aniseed powder and fry briefly. Pour in the vegetable stock and cook for about 20 minutes. When the liquid has boiled down and the vegetables are cooked, add honey and caramelize the root vegetables. Season with salt, pepper and tarragon leaves.
  • In the meantime, heat the rest of the rapeseed oil in a pan. Fry the sausage snails on each side for about 5 minutes until golden brown. Serve with the root vegetables.


Serving: 100gCalories: 130kcalCarbohydrates: 8.4gProtein: 4.5gFat: 8.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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