Wednesday, 15 June 2016

Vegetarian sausages in onion gravy, sauteed turnip and new potatoes - with salads

We went off Linda McCartney vegetarian sausages for the longest time - but then I had a think about why - and it's that they go too dry if baked, and too greasy if fried, so I now bake them for 20 minutes, and finish them off with onions in a frying pan - delicious!

The turnips are ours, from the allotment ... loud fanfare - and we had some cooked new potatoes left, so an easy sautee was the way forward.

Green salad with various of our, home grown, salad leaves - and artichoke salad from The Mediterranean Pantry.

Linda McCartney vegetarian sausages
Olive oil
Tomato puree
Bouillon powder
Cooked new potatoes

Salad leaves
Basil infused olive oil
Artichoke salad

1.  Drizzle a little olive oil in an oven dish, pop in sausages and turn over so there is a thin film all over them.  Bake in medium-hot oven for 20 minutes.
2.  Peel and thinly slice turnips, sautee in olive oil.  
3.  Finely chop onion and fry in olive oil.  When the onions are softish add a squitt of tomato puree and a cup of stock, made from the bouillon.  Simmer to reduce a little.  Add the sausages.
4.  The turnips will be nearly done, so add sliced potatoes and chopped chives, toss around and keep cooking until the edges get a little golden.
5.  Drizzle salad leaves with basil infused oil (or other light dressing).
6.  Scoff

No comments:

Post a Comment

Please feel free to leave comments.