Nuremberg grilled sausages with cauliflower and carrots

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel, wash and slice the carrots. Cook cauliflower in boiling salted water for about 8 minutes. Add the carrots 5 minutes before the end of the cooking time and cook them. Drain the vegetables on a sieve, collecting the cooking water and measuring 1/4 litre. Place the cooking water and 1/4 litre of milk in a pot and stir in the sauce powder with a whisk.

2. 2

   Bring to the boil while stirring occasionally and add the vegetables. Warm up again briefly. Bring 1/2 litre salted water to the boil in a pot. Remove from the heat and add the remaining milk. Stir in the puree flakes with a whisk and let it swell for about 1 minute. Stir again. Heat oil in a pan and fry the sausages in it at medium heat for about 5 minutes while turning. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Arrange vegetables, mashed potatoes and sausages on a plate.

3. 3

   Stir in the puree flakes with a whisk and let it swell for about 1 minute. Stir again. Heat oil in a pan and fry the sausages in it at medium heat for about 5 minutes while turning. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Arrange vegetables, mashed potatoes and sausages on a plate. Sprinkle vegetables with parsley, mashed potatoes with nutmeg and serve garnished with parsley as desired

Nutrition Facts

KCAL
620 kcal

CARBS
45 g

FATS
39 g

PROTEINS
24 g