Bratwurst skewers with carrot-potato puree

Name: Bratwurst skewers with carrot-potato puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Carrots; 300 g mainly waxy potatoes; 7-10 Tbsp Salt; 4 small, red onions; 8 Mini corn on the cob (possibly on the glass); 4 longer fried sausages (à approx. 150 g); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 3 Stem(s) Parsley; 60 g Butter; 1 pinch Sugar; 8 wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Carrots
300 g mainly waxy potatoes
7-10 Tbsp Salt
4 small, red onions
8 Mini corn on the cob (possibly on the glass)
4 longer fried sausages (à approx. 150 g)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
3 Stem(s) Parsley
60 g Butter
1 pinch Sugar
8 wooden skewers

Directions

1
Peel, wash and drain the carrots and potatoes. Cut carrots into thick slices, potatoes into pieces. Cover carrots and potatoes and cook in boiling salted water for 15-20 minutes
2
Onions peel, in columns cut. Wash the corn, dab dry and cut into 1-1.5 cm long pieces. Cut sausage diagonally into pieces, alternately put on skewers with corn and onions. Heat oil in a pan. Fry the skewers for 5-6 minutes, turning them in portions, and season with salt and pepper. Keep ready skewers warm
3
Wash the parsley, shake dry. Pluck the leaves from the stalks and cut them into strips, possibly except for a little bit for garnishing. Melt 30 g butter, stir in parsley. Drain carrots and potatoes, except for approx. 250 ml of liquid. Add 30 g butter and mash everything roughly. Season with salt, pepper and sugar
4
Arrange puree and skewers, sprinkle with parsley butter and garnish with parsley if desired