Franconian Bratwurst with Carrot Blossom and Kohlrabi Vegetables

5 from 3 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 160 g 2 Franconian sausages 80 g
  • 1 tbsp Sunflower oil
  • 100 g 2 carrots / shaped
  • 225 g 1 kohlrabi / cleaned
  • 1 tbsp Sunflower oil
  • 200 ml Clear broth with beef (1 teaspoon instant broth)
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 50 g Cooking cream
  • 1 tbsp Tapioca starch
  • 2 tbsp Finely chopped parsley
  • 2 tsp Medium hot mustard
  • 2 piece Basil tips for garnish


  • Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Peel the kohlrabi, cut into slices and then into sticks. Peel and dice the onion. Heat sunflower oil (1 tbsp) in a saucepan, first fry / sauté the onion cubes and then add the carrot blossoms and kohlrabi sticks and sauté a little. Deglaze / pour in the clear broth (200 ml) and simmer / cook with the lid on for about 15 minutes. Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Add / stir in the cooking cream (50 g) and thicken with the tapioca starch mixed in a little cold water (1 tbsp). Finally add / fold in the finely chopped parsley (2 tbsp). Halve the Franconian bratwursts and slowly fry them in a pan with sunflower oil (1 tbsp) all around until golden-brown. Serve Franconian bratwurst with carrot blossom and kohlrabi vegetables, each garnished with a basil tip. Serve with medium-hot mustard (1 teaspoon each).
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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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