Rustic Sausage and Vegetable Casserole
with Leeks and Carrots
A perfect bistro-style dinner!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
25 min
A perfect bistro-style dinner!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
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
1 Prep veggies
Peel and cut carrots and potatoes to small cubes. Rinse and slice leeks and red pepper, peel and mince garlic. Rinse and chop parsley. Cut sausages to 2–3 cm slices.
2 Boil potatoes
Boil water with a pinch of salt in a pot and cook carrots and potatoes for 6–8 minutes until soft. Drain.
3 Fry sausages and veggies
Heat oil in a pan over medium high heat. When the oil is hot, add the sausages and fry them until nicely browned. Add garlic and leeks. Fry for 3–4 minutes. Season with salt, pepper, smoked paprika, thyme and chilli flakes. Continue cooking for 2–3 minutes.
4 Add herbs and tomatoes
Add bay leaf, chopped tomatoes, water and half of the chopped parsley. Simmer for 5–10 minutes.
5 Finish and serve
Once the carrots and potatoes are done, mix them in the pot. Serve the casserole with the remaing chopped parsley.
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