The Best Guide for the NN12 Area

Baked Parsnips and Carrots with Sausages

Author: James Rudd

Published: 15th November 2009 16:45

 

 

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Serves: 4

Ingredients

2 tbsps olive or vegetable oil
2 onions, peeled and chopped into large chunks
4 parsnips, peeled and cut lengthways into chunks
8 carrots, peeled and cut lengthways into chunks
8 sausages (meat or vegetarian)
fresh herbs - thyme or rosemary
500ml chicken or vegetable stock

Instructions

Preheat the oven to 180c (gas 4). On the hob heat the oil to a medium heat in a flameproof casserole dish or roasting tray. Add the onion pieces and cook for a minute or two until softened. Add the sausages and root vegetables and cook until the sausages are golden brown. Add the herbs and stock and bring to the boil. Place in the oven and bake for approximately 30-40 minutes until the sausages are cooked through and the stock has reduced.

With this we love: Biobon Merlot Pays d'Oc, Gérard Bertrand
When wine people get carried away describing Merlot, they often say it has an earthy character which instantly puts people off. This is however delectably earthy with a really fresh, enticing plummy quality I defy you to dislike. This is one of the most pleasurable and multi-talented reds about.
grape:Merlot
alc: 13%
veg status vegan
sulphite levels: 100 mg/ltr
Dry
Producer: GERARD BERTRAND
Country of origin: France

   

Courtesy of http://www.riverfordsacrewell.co.uk/

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