Italian Sausage and Vegetable

Casserole
A perfect bistro type dinner.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
25 min
Italian Sausage and Vegetable Casserole
A perfect bistro type dinner.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Chopped tomatoes
0 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and cut the carrots and potatoes into small cubes. Rinse and slice the leek and red pepper, chop the garlic. Rinse and chop the parsley. Cut the sausages into 2-3 cm slices.
Cook

2 Cook

Boil water with a pinch of salt in a pot and cook the carrots and potatoes for 6-8 minutes until soft. Drain
Fry

3 Fry

Place a spoon of olive oil in a saucepan over medium heat. When the oil is hot, add the sausages and fry them until they turn a nice brown color. Then add the garlic and leek. Fry for another 3-4 minutes.
Add pepper and season

4 Add pepper and season

Then add the red peppers and season with salt, pepper, thyme and chili flakes. Continue cooking for another 2-3 minutes
Add herbs and tomoatoes

5 Add herbs and tomoatoes

Then add the red peppers and season with salt, pepper, thyme and chili flakes. Continue cooking for another 2-3 minutes.
Serve

6 Serve

Once the carrots and potatoes are ready, mix them in the pot. Serve the casserole with the remaining chopped parsley.
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