Hugh Fearnley-Whittingstall, The Times December 17 2011
1 Heat 1 tbsp oil in casserole. Add chopped sausages and brown over medium heat. Remove. Add cider and scrape with spoon to deglaze. Add juices to sausages.
2 Heat 1-2 tbsp oil in pan, add chopped onions, leek and celery and cook gently for 10 minutes. Return sausages and juices to pan with chopped celeriac, potatoes and parsnip. Season. Add bouquet garni and water to almost cover.
3 Simmer uncovered for 1 hour. Remove bouquet garni. Mash vegetables to thicken a little. Scatter over parsley. Serve.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 745 | ||
Calories from Fat: 464 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.6g | 69 % | |
Saturated Fat 17.1g | 85 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 138.8mg | 43 % | |
Sodium 1260.9mg | 43 % | |
Potassium 1294.3mg | 34 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 30.2g | ||
Protein 33g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 745
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