Ingredients
Root vegetable broth
- 1 L water
- 125 ml white wine vinegar
- 1 tsp salt
- 5 peppercorns
- 2 juniper berries
- 2 whole cloves
- 2 bay leaves
- 20 Nuremberg Rostbratwursts
- 2 onions
- 2 carrots
- 1 leek
- 1 small celeriac
- 1 parsley root
- A little freshly grated horseradish
Rostbratwursts
- 24 original Nuremberg Rostbratwursts
Nuremberg Bratwursts in root vegetable broth with horseradish
A culinary variant of the classic Franconian “Saure Zipfel”. The horseradish (Armoracia rusticana) is a member of the cabbage family (Brassicaceae). The roots of the horseradish are used as a vegetable or seasoning as well as in herbal medicine. In Nuremberg, horseradish is part of traditional Nuremberg Bratwurst dishes, where it enriches the overall flavor.
PREPARATION
- For the broth, place the water, vinegar, salt, and spices into a saucepan and bring to the boil. Meanwhile, peel the onions, carrots, parsley root, and celeriac, and wash the leek. Cut the onions and leek into slices, and cut the carrots, parsley root, and celeriac into thin matchsticks.
- Add the vegetables to the broth and cook for 5 minutes. Then add the Nuremberg Rostbratwursts and leave to steep for another 10 minutes.
- Sprinkle the Rostbratwursts in root vegetable broth with grated horseradish and serve with crusty farmhouse bread.
