THE VINEYARD

Transport your table to the continent with French Vineyard sausages, served with baby artichoke and grilled root vegetable medley, with baby vine tomatoes.

Preparation

20 MIN

Cook Time

35 MIN

Serves

2-3

Difficulty

Easy

HOW TO COOK IT

Sizzle the sausages

Make the medley
Pre-heat the oven to 190ºC. Put a teaspoon of olive oil in a medium sized frying pan and individually brown the carrots and parsnips, then set aside. Place the shallots and garlic into the pan and lightly brown, then add the white wine and reduce by half. Add the tomato purée, chopped plum tomatoes and stock and bring to the boil then simmer for 2 minutes. Taste and season as required. Next, combine the tomato and shallots mixture with the carrots and parsnips in a baking dish and bake for 15 minutes at 190ºC. Add the artichokes and return to the oven for a further 10 minutes. Garnish with sprigs of lemon thyme.

SERVE

With grilled baby tomatoes on the vine and french fries or crusty bread.

NUTRITION

per 578g serving

Calories

495

Carbs

41g

Sugar

22g

Fat

29g

Salt

30g

Protein

45g

INGREDIENTS

  • 6 French Vineyard sausages
  • 1 teaspoon olive oil
  • 8-10 baby carrots
  • 2 large parsnips, sliced lengthways into batons (like chunky french fries)
  • 5-6 red shallots, sliced (approx. 5mm thick)
  • 2 cloves garlic, finely chopped
  • 150ml dry white wine
  • 1 teaspoon tomato purée
  • 2 plum tomatoes, roughly chopped
  • 200ml vegetable stock
  • Salt and pepper to taste
  • 1 can pre-cooked baby artichokes
  • 30g lemon thyme
  • 1 punnet baby plum tomatoes on the vine, grilled and served natural

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