Rustic Sausage and Vegetable Casserole

with Leeks and Carrots

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Instructions

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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.

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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.

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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.

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4 Add herbs and tomatoes

Add bay leaf, chopped tomatoes, water and half of the chopped parsley. Simmer for 5–10 minutes.

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5 Finish and serve

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

Tips for fussy eaters

Keep the spices mild.

Pro tip

For a heftier dinner, serve with rice or baguette slices.

A perfect bistro-style dinner!

Cooking Time: 25 min

Cals 718 · Prot 25.2 · Carbs 47.7 · Fat 48.8

Ingredients

Number of people

Fresh sausage, italian 400 Grams
Carrot 1.00 Pieces
Potatoes 300.00 Grams
Leeks 1.00 Pieces
Red bell pepper 1.00 Pieces
Garlic cloves 3.00 Pieces
Fresh parsley 15.00 Grams
Olive oil 1.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Smoked paprika powder 2.00 Grams
Dried thyme 2.00 Grams
Chilli flakes 1.00 Grams
Dried bay leaves 1.00 Pieces
Chopped tomatoes 300.00 Grams
Water 150.00 ML

A perfect bistro-style dinner!

Cooking Time: 25 min

Cals 718 · Prot 25.2 · Carbs 47.7 · Fat 48.8

Instructions

photo

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.

photo

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.

photo

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.

photo

4 Add herbs and tomatoes

Add bay leaf, chopped tomatoes, water and half of the chopped parsley. Simmer for 5–10 minutes.

photo

5 Finish and serve

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

Tips for fussy eaters

Keep the spices mild.

Pro tip

For a heftier dinner, serve with rice or baguette slices.

Ingredients

Number of people

Fresh sausage, italian 400 Grams
Carrot 1.00 Pieces
Potatoes 300.00 Grams
Leeks 1.00 Pieces
Red bell pepper 1.00 Pieces
Garlic cloves 3.00 Pieces
Fresh parsley 15.00 Grams
Olive oil 1.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Smoked paprika powder 2.00 Grams
Dried thyme 2.00 Grams
Chilli flakes 1.00 Grams
Dried bay leaves 1.00 Pieces
Chopped tomatoes 300.00 Grams
Water 150.00 ML
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