Bratwurst Medallions over Sauteed Onions:
- 6 to 9 bratwurst links
- 3 large onions, quartered
- 2 (12-ounce) bottles beer (recommended: Miller High Life)
- Butter, for sauteing
- Parsley Boiled Potatoes, recipe follows
- Stuffed Carrot Canoes, recipe follows
In a large pot, bring water to a rolling boil. Add the bratwurst links, onions and 2 cans of beer to the pot. Boil the bratwurst until they are white in color, approximately 30 to 45 minutes. Slice the brats on the diagonal, into medallions, and saute in butter in a large saute pan over medium-high heat. Cook the brats until the skin is evenly browned. Add the onions to the pan and saute the slices in the butter until they turn golden. Serve the brats on top of the onions.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Parsley Boiled Potatoes:
Several red potatoes
1/2 cup butter, melted
1/4 cup parsley, finely chopped
In a large pot, bring water to a rolling boil. Add the whole potatoes to the pot and boil them until they become tender. Remove the potatoes from the pot and pour the melted butter and parsley over them.
Stuffed Carrot Canoes:
12 medium carrots
1/4 cup mayonnaise
1/4 cup plain bread crumbs
2 teaspoons horseradish
4 teaspoons grated onion
2 teaspoons butter, divided
Salt and pepper
In a large pot, bring water to a rolling boil. Boil the carrots until they are slightly tender. Remove them from the water and cut a thin slice out of each carrot lengthwise. Scoop out the contents, leaving a 1-inch shell.
Puree the carrot pieces with mayonnaise, horseradish, grated onion and salt and pepper. Spoon the puree back into the hollow of the carrot.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.