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1
In a large pot, bring water to a rolling boil.
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2
Add the bratwurst links, onions and 2 cans of beer to the pot.
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3
Boil the bratwurst until they are white in color, approximately 30 to 45 minutes.
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4
Slice the brats on the diagonal, into medallions, and saute in butter in a large saute pan over medium-high heat.
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5
Cook the brats until the skin is evenly browned.
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6
Add the onions to the pan and saute the slices in the butter until they turn golden.
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7
Serve the brats on top of the onions.
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8
A viewer, who may not be a professional cook, provided this recipe.
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9
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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10
Several red potatoes
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11
1/2 cup butter, melted
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12
1/4 cup parsley, finely chopped
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13
In a large pot, bring water to a rolling boil.
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14
Add the whole potatoes to the pot and boil them until they become tender.
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15
Remove the potatoes from the pot and pour the melted butter and parsley over them.
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16
12 medium carrots
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17
1/4 cup mayonnaise
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18
1/4 cup plain bread crumbs
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19
2 teaspoons horseradish
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20
4 teaspoons grated onion
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21
2 teaspoons butter, divided
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22
Salt and pepper
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23
In a large pot, bring water to a rolling boil.
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24
Boil the carrots until they are slightly tender.
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25
Remove them from the water and cut a thin slice out of each carrot lengthwise.
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26
Scoop out the contents, leaving a 1-inch shell.
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27
Puree the carrot pieces with mayonnaise, horseradish, grated onion and salt and pepper.
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28
Spoon the puree back into the hollow of the carrot.
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29
In a small bowl, mix bread crumbs and 1 teaspoon of butter together until the mixture is crumbly.
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30
Sprinkle the bread crumbs over the carrots.
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31
Drizzle 1 teaspoon of butter over the bread crumbs.
