Bratwurst and Potato Salad with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 162.2 μg | (270 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 1,443 mg | (36 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams small, new potatoes
- 400 grams Sausage
- 1 bunch green Asparagus
- 200 grams Broccoli
- 200 grams Baby carrot
- 2 garlic cloves
- 3 Tbsps olive oil
- 2 Tbsps White vinegar
- 3 Tbsps butter
- 250 milliliters Vegetable broth
- ½ tsp Red pepper flakes
- 2 Tbsps finely chopped Basil
- salt
- freshly ground peppers
- Horseradish (freshly grated)
Preparation steps
Wash the potatoes and steam about 20 minutes. Peel, halve and leave to cool. Cut the sausages diagonally into pieces. Peel the bottom third of asparagus, then cut into 4 cm long (appoximately 1 1/2 inches) pieces. Wash the carrots and peel if necessary.
Peel the garlic and chop very finely. Sauté garlic in 1 tablespoon butter, then add asparagus, carrots and broccoli. Briefly sauté the vegetables, then pour in the vegetable stock. Add salt and pepper, cover and simmer gently for about 8 minutes.
Fry the potatoes with the sausage in the olive oil. Cook until browned, then season with salt and red pepper flakes and spread on a warm plate. Remove the vegetables from heat, stir in basil and the remaining butter and season with salt, pepper and vinegar. Pour vegetables and sauce over the potatoes and sausages and serve immediately with freshly grated horseradish.
