





Recipe: Rosemary Scented Winter Stew with Crispy Potatoes
Ingredients
- 4 large potatoes, peeled and chopped
- I Tbsp. Cold-pressed rapeseed oil
- 1 Pack of vegan sausages (I used Linda McCartney's)
- 1 Onion, peeled and chopped
- 4 Garlic cloves, peeled and crushed
- 1 Tsp. dried chilli flakes
- 3 Carrots, peeled and diced
- 4 Sticks of celery, diced
- 4 Large sprigs of rosemary, leaves stripped from 2, 2 left whole
- 1 x 400g Tin of chopped tomatoes
- 300ml Vegan bouillon stock
- I Pack of puy lentils (I like Merchant Gourmet but tinned are also fine)
Instructions
- Preheat the oven to 200oc/180oc fan/Gas 6
- Toss the chopped potatoes in olive oil and spread out on a baking tray interspersed with the two whole rosemary sprigs
- Roast for 40 minutes or until golden and crispy
- Meanwhile, cook the sausages according to the packet instructions; I prefer to bake mine
- Add the oil to a large pan and soften the onion and garlic for 4-5 minutes
- Add the chilli to the pan along with the carrot and celery, stir well and cook for 5 minutes
- Add the rosemary leaves, reserving a few to garnish
- Add the chopped tomatoes, stock and lentils
- Simmer for 25 minutes, covered
- Slice the cooked sausages on the diagonal and add to the stew for the last 10 minutes of cooking.
- Check all veg are tender
- Season the cooked potatoes with sea salt and serve with the stew, sausages and a garnish of rosemary
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