Sausage and Root Veg one pot delight
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Look for something hearty on a cold sunday day
ingredients
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serves: 2
5 Scottish Beef Sausages (I used Beef, but you could use pork also if preferred)
1/2 White onion - sliced into wedges
1/2 Red onion - sliced into wedges
1 Parsnip - peeled and halved lengthways, then halved again (about 10cm length)
2 Carrots - peeled and halved lengthways, then halved again (about 10cm length)
1 medium Sweet Potato - peeled and cut into cubes about 2cm sq.
1 clove Garlic
1 tbsp olive oil
1 tbsp tomato puree
1 tbsp harissa paste
3/4 pint hot vegetable stock
250g Tin of Chickpeas
250g Tin Tomatoes
Black pepper to season
Fresh Coriander to serve
Servings Per Recipe: 2
Amount per Serving
Calories: 831
- Total Fat: 25.9 g
- Saturated Fat: 5.6 g
- Trans Fat: 0.6 g
- Cholesterol: 19.9 mg
- Sodium: 1217.4 mg
- Total Carbs: 123.3 g
- Dietary Fiber: 31.3 g
- Sugars: 31.8 g
- Protein: 32.6 g
preparation
1. Firstly prepare your vegetables.
2. Heat oil in a pan and brown the sausages then place to the side.
3. In the remaining oil fry the onions until browned and soft.
4. Add in the garlic, tomato puree and harissa paste and cook for about 1 min.
5. Add in the sweet potatoes, parsnip, carrots and sausages, pour over the stock and season. Bring to the boil then cover and simmer for about 30 minutes until vegetables are tender.
6. Add in tin tomatoes and chickpeas and warm through for about 5 minutes
7. Remove from heat and plate up, sprinkling some chopped coriander on top.
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