John Myers
Contents
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Ingredients
For the sausages:
- 2 Franconian sausages
- 1 tbsp Oil
For the celery and potato mash:
- 200 g Potato
- 400 g Celery
- 1 tsp Salt
- 50 ml Cooking cream
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
For the snap peas and carrot blossom vegetables:
- 100 g Snow peas
- 200 g Carrots
- 50 ml Cooking cream
- 50 ml Water
- 0,25 tsp Sambal oelek
- 2 Pinches of salt
- 1 pinch Pepper
- 1 tbsp Sweet soy sauce
- 1 tsp Food starch
To serve:
- 2 sprigs Basil
Instructions
Celery and potato mash:
- Peel and wash the potatoes and celery, cut into cubes, cook in salted water (1 teaspoon) for about 20 minutes, drain, add the cooking cream (50 ml) and spices (1 pinch of salt, 1 pinch of pepper and 1 pinch of nutmeg) and with work through the rammer well.
Sugar snap peas and carrot blossom vegetables:
- Clean / remove the threads from the sugar snap peas, wash and cut into lozenges. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Heat oil (1 tbsp) in a wok and stir-fry the snow peas and carrot blossoms for approx. 1 minute, deglaze / pour over with cooking cream (50 ml) and water (50 ml), add sambal oelek (1/4 teaspoon), salt (2 pinches) , Pepper (1 pinch) and sweet soy sauce (1 tbsp) and simmer for about 8 minutes. Finally, dissolve the cornstarch (1 teaspoon) in a little cold water and add. As soon as it thickens, take the wok off the hob.
Bratwurst:
- In a small pan with oil (1 tbsp), fry the sausages on both sides until they are golden-brown.
Serve:
- Arrange fried sausages with celery-mashed potatoes and sugar snap peas and carrot blossom vegetables decoratively on plates. Serve garnished with basil.
Nutrition
Serving: 100gCalories: 99kcalCarbohydrates: 10.2gProtein: 1.5gFat: 5.7g
