Chicken caprese with celery puree
Preheat oven to 180°C top/bottom heat. Meanwhile, peel the celery, cut into small pieces and boil in lightly salted water for about 15 minutes. Then drain and...
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Potato salad with vegan sausage
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
469
Calories
46 g
Carbohydrates
28 g
Protein
17 g
Fat
Ingredients:
 | Cucumber (fresh) | ¼ (100 g) |
 | Radish (fresh) | 50 g |
 | Gherkin, pickle | 15 g |
 | Potato (fresh) | 3 (240 g) |
 | Aceto balsamic vinegar | 1 Teaspoon |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Chives (fresh) | 1 Teaspoon |
 | Mustard, mustard (sweet) | 1 Tablespoon |
 | Vegan bratwurst, bratwurst (vegan) | 85 g |
 | Rapeseed oil | 1 Tablespoon |
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Preparation:
Step 1:
Peel the potatoes and cook in lightly salted water for about 25 minutes until firm to the bite. Then drain and cut into slices.
Step 2:
Meanwhile, wash the cucumber and radishes and cut into fine pieces together with the gherkins.
Step 3:
Add vegetables, vinegar, mustard and chive rolls to potato slices and fold in carefully. Season with salt and pepper.
Step 4:
Fry vegan sausages in a coated pan with oil and then arrange on a plate with the potato salad.
Macronutrient distribution:
The recipe Potato salad with vegan sausage is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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