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🍽️ Roasted Vegetables with Schupfnudeln, Bratwurst, and Mustard Dip

675 kcal · 30 min · 4 servings

Ingredients

• Carrots 3 pcs.
• Cabbage 2 pcs.
• Oil 3 tbsp.
• Salt 1 tbsp.
• Pepper, black ground pinch
• Mini roast sausages 400 g
• Schupfnudeln 500 g
• Parsley, fresh 40 g
• Yogurt, plain 200 g
• Mustard 1 tbsp.
• Mayonnaise 2 tbsp.
• Sugar pinch

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Thoroughly wash the carrots and kohlrabi.
3. 3. Peel the vegetables.
4. 4. Cut the vegetables into long strips.
5. 5. Line a baking tray with baking paper.
6. 6. Place the vegetable strips on the tray.
7. 7. Add one tablespoon of oil.
8. 8. Season with salt and pepper.
9. 9. Mix everything well so the vegetables are coated.
10. 10. Place the tray in the oven for about 10 minutes.
11. 11. Turn off the oven after the time is up.
12. 12. Let the vegetables cool down in the oven.
13. 13. Heat a pan with one tablespoon of oil over high heat.
14. 14. Fry the bratwursts for about 10 minutes on all sides.
15. 15. Heat a second pan with one tablespoon of oil over high heat.
16. 16. Fry the Schupfnudeln (German potato dumplings) for about 5 minutes until golden brown.
17. 17. Wash the parsley.
18. 18. Shake the parsley dry.
19. 19. Pluck the leaves from the stems.
20. 20. Finely chop the parsley.
21. 21. Take a bowl.
22. 22. Add yogurt to the bowl.
23. 23. Add mustard.
24. 24. Add mayonnaise.
25. 25. Add half of the chopped parsley.
26. 26. Mix the dip ingredients well.
27. 27. Season the dip with salt.
28. 28. Season the dip with pepper.
29. 29. Season the dip with sugar.
30. 30. Take the vegetables out of the oven.
31. 31. Add the vegetables to the pan with the Schupfnudeln.
32. 32. Add the remaining parsley.
33. 33. Mix everything in the pan.
34. 34. Place the Schupfnudeln and vegetable mixture on plates.
35. 35. Add the bratwursts.
36. 36. Serve the mustard-herb dip alongside.

Nutrition per serving

• kcal: 675
• Protein: 31 g · Fett/Fat: 32 g · Carbs: 66 g