John Myers
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Ingredients
Kohlrabi, radish and potato salad:
- 270 g 400 g potatoes / peeled
- 1 tsp Salt
- 110 g 1 kohlrabi peeled
- 100 g Radish
- 60 g 1 red onion peeled
- 125 ml Vegetable broth (1 teaspoon instant broth)
- 1 tbsp Olive oil
- 1 tsp Sweet chili sauce
- 1 tsp Medium hot mustard
- 1 tsp Chicken broth instant
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Nuremberg grilled sausages:
- 250 g 1 pack of reduced-fat Nuremberg sausages 13 pieces
- 1 tbsp Sunflower oil
Serve:
- 3 piece Basil tips
- 3 piece Mini tomato halves
- 3 tsp Medium hot mustard
Instructions
Kohlrabi, radish and potato salad:
- Wash the potatoes, cook in salted water (1 teaspoon salt) for about 25 minutes, drain, peel, let cool, halve and cut into slices. Peel the kohlrabi, cut into thin slices and then into thin sticks. Clean, wash and thinly slice the radishes. Peel and quarter the red onion and cut into thin slices / strips. Cut the chives into rolls. Put the red onion strips in the vegetable stock and let it steep for a while. All ingredients (potato slices, kohlrabi sticks, radish slices, onion strips + vegetable broth, 1 tbsp olive oil, 1 teaspoon sweet chilli sauce, 1 teaspoon medium-hot mustard, 1 teaspoon instant chicken stock, 4 big pinches of coarse sea salt from the mill, 4 big pinches Put colored pepper from the mill and 2 tablespoons of chives into a bowl, mix carefully and let stand / steep for a while.
Nuremberg grilled sausages:
- Heat sunflower oil (1 tbsp) in a pan, add the Nuremberg sausages and fry until golden brown.
Serve:
- Serve the kohlrabi, radish and potato salad with Nuremberg sausages and a teaspoon of medium-hot mustard each, garnished with a basil tip and half a mini tomato.
