Apple and horseradish puree for poultry sausages

For 4 people
  • 750 g potatoes
  • 2 medium-sized apples
  • salt, white pepper
  • 750 g Savoy
  • 2 medium-sized onions
  • 2 tsp oil, 1-2 tsp vegetable broth
  • 4-6 Poultry sausages ( à approx. 50 g)
  • 1/8 l milk
  • 2-3 TL horseradish, nutmeg
  • 2-3 tablespoons (approx. 20 g) sunflower seeds
60 minutes
easy
1.
Peel and wash the potatoes. Roughly dice. Peel, quarter and core 1 apple. Cook with potatoes in salted water for about 20 minutes
2.
Clean, wash and quarter the savoy cabbage and cut out the core. Finely chop the savoy cabbage
3.
Peel the onions. Finely dice 1, sauté in 1 teaspoon hot oil. Add the savoy cabbage, season with salt and pepper. Sweat briefly. Pour in 1/8 l water, bring to the boil. Stir in the broth. Cover everything and cook for about 10 minutes
4.
Fry the sausages in 1 teaspoon of hot oil for about 8 minutes. Drain the potatoes. Add milk, mash everything. Season to taste with salt, horseradish and nutmeg. Keep warm
5.
Wash and dice the remaining apples. Cut the remaining onion into rings. Remove the sausages, keep warm
6.
Brown the onion and seeds in the frying fat. Add the apple and sauté briefly while turning. Sausages withServe the puree and savoy cabbage. Spread the onion and apple mixture over it
1 person approx:
  • 370 kcal
  • 1550 kJ
  • 17 g protein
  • 16 g fat
  • 38 g carbohydrates

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