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Single Diet Food No. 20

updated

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Ingredients for 1 servings:

  • 180 g sweet potato(s), weighed after peeling
  • 150 g cucumber(s)
  • 120 g Vienna sausages (poultry wieners)
  • 1 tsp dill, frozen
  • some caraway
  • 1 tbsp rapeseed oil
  • 1 tsp, heaped mustard
  • Salt
  • Pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Roasted sweet potatoes with cucumbers and wieners

Heat oil in a large frying pan over medium heat and briefly fry the diced sweet potatoes on all sides. Quarter the cucumber with the skin on and dice finely, leaving the seeds on for juicier results. Add to the potatoes and stir once. Reduce heat to the second lowest setting, place the sausages on the vegetables, and let cook with the lid on for about 15 minutes. Once the potatoes are tender, place the sausages on a plate. Season the vegetables with the spices, stir in the dill, and serve next to the sausages. Add mustard, and serve.

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Written by John Myers

Professional Chef with 29 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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