John Myers
Contents
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Ingredients
- 1 piece Cauliflower fresh
- 0,5 kg Potatoes
- 0,25 kg Butter
- 6 piece Franconian sausages
- 30 g Breadcrumbs
- Rapeseed oil
- Salt
- 1 tbsp Vegetable broth powder
Instructions
- Put a saucepan with water, a little salt and vegetable stock powder on top and bring to the boil. Briefly cook the cauliflower until it still has a bite.
- Peel the potatoes, quarter them and place on a baking sheet greased with rapeseed oil, add salt and place in the oven at 180C until they have turned a little brown.
- When the cauliflower is ready, briefly quench in the old water. Divide into florets and fry a little in a pan with butter and breadcrumbs.
- Then fry the sausages vigorously.
- Serve everything together on a plate.
Nutrition
Serving: 100gCalories: 293kcalCarbohydrates: 13gProtein: 2.3gFat: 26g
