Didn't use the baguette. Good sides were mashed Yukon gold potatoes and oven roasted green beans. Yummy warm comfort food dinner on a cold winter night.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=243986
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Traca, thank you for posting the Bratwurst Stewed with Sauerkraut
- Thread starter pat-nocal
- Start date
G
Guest
Guest
not crunchy but concentrated flavors and maybe a little char if you like that
As cyalexa said, they can take on a little char. Here's a photo for you
at the link. This is pretty much how I do mine except I don't use garlic powder. And I don't always top with Parmesan. In this case I didn't with the sauerkraut and bratwurst though I think it would've been great to do so, now that I think about it. Generally I roast them at around 400 - 425 degrees.
http://www.skinnytaste.com/2011/11/roasted-parmesan-green-beans.html
at the link. This is pretty much how I do mine except I don't use garlic powder. And I don't always top with Parmesan. In this case I didn't with the sauerkraut and bratwurst though I think it would've been great to do so, now that I think about it. Generally I roast them at around 400 - 425 degrees.
http://www.skinnytaste.com/2011/11/roasted-parmesan-green-beans.html
It's also how I make oven roasted asparagus....toss with a little
olive oil, salt and pepper, then roast in a single layer (don't double them up -- use another sheet pan if necessary so they're all in a single layer) at high heat, about 400 to 425 degrees until tender but still crisp, turning once, if desired but not totally necessary to turn them. Then, if desired, drizzle with a little balsamic before serving or top with grated Parmesan. Yummy stuff.
olive oil, salt and pepper, then roast in a single layer (don't double them up -- use another sheet pan if necessary so they're all in a single layer) at high heat, about 400 to 425 degrees until tender but still crisp, turning once, if desired but not totally necessary to turn them. Then, if desired, drizzle with a little balsamic before serving or top with grated Parmesan. Yummy stuff.
colleenmomof2
Well-known member
Broiled small rack of lamb, green beans and balsamic/oil drizzled mushrooms
together on Sunday for lunch - fabulous! Loved the green beans!
My lamb wasn't as room temp b4 as it should have been to be perfect timing for all 3 to finish together - a couple of the tiny chops needed to be returned to the warm oven at 425 for about 5 minutes to finish at rare. Colleen
together on Sunday for lunch - fabulous! Loved the green beans!
My lamb wasn't as room temp b4 as it should have been to be perfect timing for all 3 to finish together - a couple of the tiny chops needed to be returned to the warm oven at 425 for about 5 minutes to finish at rare. Colleen