BRATWURST MEDALLIONS OVER SAUTEED ONIONS WITH PARSLEY BOILED POTATOES AND STUFFED CARROT CANOES

Bratwurst Medallions over Sauteed Onions with Parsley Boiled Potatoes and Stuffed Carrot Canoes image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

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
Several red potatoes
1/2 cup butter, melted
1/4 cup parsley, finely chopped
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

Steps:

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.
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.
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.
In a small bowl, mix bread crumbs and 1 teaspoon of butter together until the mixture is crumbly. Sprinkle the bread crumbs over the carrots. Drizzle 1 teaspoon of butter over the bread crumbs.