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Ingredients
Sauce
- 2 Zweigchen Rosmarin Nadeln abgezupft
- 300 g Zwiebeln geviertelt
- 20 g Butter
- 250 g Wasser
- 20 g Aceto balsamico
- 1 Fleischbouillonwürfel (für 0,5 l)
- 1 ½ TL Salz
- 5 Prisen Pfeffer
- 500 g Kartoffeln, festkochend in Scheiben (5mm)
- 500 g Rüebli geschält, in Scheiben (5mm)
- 2 Zweigchen Rosmarin abgezupft
- 1 EL Olivenöl
- 4 Schweinsbratwürste (je ca. 120 g), mit einem spitzen Messer beidseitig mehrmals eingestochen
Fertigstellung
- 2 EL Maizena express (dunkler Saucenbinder)
- Nutrition
- per 1 Portion
- Calories
- 545 kcal / 2268 kJ
- Protein
- 24.4 g
- Fat
- 30 g
- Carbohydrates
- 39 g
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