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.
Boil water with a pinch of salt in a pot and cook the carrots and potatoes for 6-8 minutes until soft. Drain
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.
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
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.
Once the carrots and potatoes are ready, mix them in the pot. Serve the casserole with the remaining chopped parsley.
Tips for fussy eaters
Keep the spices mild.
Transform the leftovers to a soup by adding some water and a stock cube.
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