John Myers
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Thuringian Rostbratwurst with Pineapple-mango-red Cabbage and Parsnip-carrot-potato Mash
The perfect thuringian rostbratwurst with pineapple-mango-red cabbage and parsnip-carrot-potato mash recipe with a picture and simple step-by-step instructions.
Thuringian sausage:
- 200 g 2 Thüringer Rostbratwürste
- 2 tbsp Sunflower oil
Pineapple-Mango-Red Cabbage:
- 400 g Pineapple-Mango-Red Cabbage TK *)
- *) siehe Mein Rezept:
Parsnip, carrot and potato mash:
- 100 g 1 Pastinake
- 200 g 2 Möhren
- 300 g Potatoes
- 1 tsp Salt
- 4 tbsp Milk
- 1 tbsp Sour cream
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly ground nutmeg
Serve:
- Parsley stalks for garnish
- Medium hot mustard
Thuringian sausage:
- Pinch the Thuringian Rostbratwurst and fry in a pan with sunflower oil (2 tbsp) on all sides until golden-brown.
Pineapple-Mango-Red Cabbage:
- Let the pineapple-mango-red cabbage thaw and heat in a small saucepan on the stove or heat / heat in a microwave-suitable container in the microwave. *) Pineapple-mango-red cabbage
Parsnip, carrot and potato mash:
- Peel and dice the parsnip, carrots and potatoes. Cook the vegetables () in salted water (1 teaspoon salt) for about 20 minutes, drain and return to the hot saucepan. With milk (4 tbsp), sour cream (1 tbsp), butter (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly ground nutmeg (1 big pinch) Work / pound through well with the potato masher.
Serve:
- Serve the Thuringian Rostbratwurst with pineapple, mango and red cabbage and parsnip, carrot and potato mash, garnished with parsley. Serve with medium-hot mustard.
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