Winter vegetables from the tin with onion sausage

Name: Winter vegetables from the tin with onion sausage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Rutabaga (approx. 1 kg); 800 g Potatoes; 500 g precooked beetroot; 1 TEASPOON Salt; 1/2 TEASPOON freshly ground black pepper; 1 TEASPOON Sugar; 6-8 TABLESPOONS Olive oil; 400 g Onion Malt; 1 (200 g) cup paprika quark; 4-5 Tbsp Milk

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Rutabaga (approx. 1 kg)
800 g Potatoes
500 g precooked beetroot
1 TEASPOON Salt
1/2 TEASPOON freshly ground black pepper
1 TEASPOON Sugar
6-8 TABLESPOONS Olive oil
400 g Onion Malt
1 (200 g) cup paprika quark
4-5 Tbsp Milk

Directions

1
Peel, wash and quarter the rutabaga and cut into cubes (approx. 1.5 cm). Peel and wash the potatoes and cut them into quarters or halves, depending on their size. Drain beetroot and cut into six.
2
Mix rutabagas, potatoes, beetroot, salt, pepper, sugar and oil well. Spread evenly on a fat pan and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 45-50 minutes.
3
Coarsely crumble the ground pork. Spread on the vegetables 20 minutes before the end of the baking time. In the meantime mix curd and milk. Take the vegetables out of the oven and arrange on a plate. Add the quark. Garnish with marjoram.