Carrot, parsnip & sausage one pot dinner

Serves 2

Adapted from Stephanie Alexander’s Kitchen Garden Companion

1 large onion, halved and sliced into rings

3 tbsp extra virgin olive oil

4 carrots, peeled and halved lengthways once (or twice if very thick)

2 parsnips, peeled and halved lengthways once (or twice if very thick)

2 garlic cloves, unpeeled

1 bay leaf

4 sausages the recipe called for pure pork; we used Cauldron vegetarian ones

Heat the oven to 180C/gas 4
Put 2tbsp oil into a baking dish and add the carrots, parsnips, garlic and bay leaf. Stir, cover with foil, and bake for 20 mins.
Meanwhile, put the onion in a microwavable container with a lid. Add 1tbsp olive oil, stir, place the lid on, and microwave for 4 minutes. Stir and cook for another 4 minutes. Set aside. I was really impressed with this method of getting caramelised onions!
Unwrap and turn the vegetables. Add the sausages and onion, cover and return to the oven for 20mins.
Unwrap and turn over. Increase the oven temp to 200C/gas 6 and cook the dish for a further 15mins. Serve immediately.

This was the first time I’d made this recipe and it was very tasty. However, there are a few changes I’d make when cooking it again:

par cook the parsnips
consider par cooking the carrots too
add a lot more garlic! Cooked in their skins they were bursting with flavour and I felt cheated with only one!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

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