Singles Dinner No. 20

Ingredients for 1 servings:

• 2 m.-sized potatoes
• 1 tsp salt
• 10 g chives, fresh
• 160 g bratwurst
• 2 slice(s) cheese, small, variety of your choice
• Fat, for the pan
• 2 balls of beetroot, ready, out of the foil
• 1 small shallot(s)
• 100 g plain yogurt, 3.5% fat
• 2 sprigs of parsley, fresh
• Salt
• Pepper, colorful, from the mill
• chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Chive and potato cubes with cheese sausage and beetroot and shallot salad with yogurt and parsley dressing

Peel the potatoes, slice them first, then dice them. Place them in a pot with water and 1 teaspoon of salt, bring to a boil, then simmer over low heat for about 15 minutes. Slice the beetroot, then dice it, and set aside. Slice the shallot, then dice it, and set aside. Finely chop the parsley. Make a dressing from the yogurt, parsley, and spices and set aside. Heat the fat in a small pan over medium heat and fry the bratwurst thoroughly on both sides. Shortly before the end of cooking, score the top of the sausage lengthwise with a sharp knife. Cut the cheese into suitable pieces and fill the “slice.” Turn off the heat and cover. Once the cheese has melted, serve. Drain the potato water, sprinkle the potato cubes with the chives cut into small rings, and place on a plate. Place the finished bratwurst on top. Place the beetroot and shallot cubes next to it, and drizzle with the yogurt dressing. A visually successful combination that also scores points in terms of taste.