Ingredients

Source

Directions

1. Slice the celeriac and carrots in a food processor, then put in a pan and pour over boiling water to cover. Add a little salt, then cover and boil for 10-12 mins until tender.

2. Meanwhile, cut the chicken into strips and toss in the flour, salt and pepper. Heat the oil in a large frying pan, add the chicken and fry quickly on all sides until lightly browned. Stir in the mustard and stock, then bring to the boil. Simmer uncovered, stirring occasionally, for 5-6 mins until the chicken is cooked and the sauce thickened.

3. Drain the veg and whizz to a rough mash. Divide between four plates and spoon over the chicken and sauce. Serve with green beans.

: PER SERVING 248 kcalories, protein 34g, carbohydrate 16g, fat 6g saturated fat 1 g, fibre 9g, sugar 12g, salt 1.01 g

: PREP 5 mins
: COOK 15 mins
: Counts as 2 of 5-a-day
: low fat

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-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Stew of winter vegetables with fried sausage and parsley
Categories:	Stew
Yield:	4 Servings

Ingredients

Source

Directions

1. Wash and peel potatoes. Peel resp. clean swede, carrots and leek. Cut into coarse pieces

2. Heat the oil in a saucepan. Cut sausages into slices and fry for 3-4 minutes until browned from both sides. Remove from dripping and set aside.

3. Add potatoes and vegetables to the dripping. Stew for 5 minutes, than add 750 ml water. Add bay leaves and cook covered about 30 minutes.

4. Warm the sausage slices with the vegetables. Season with salt and pepper. Wash and drain parsley, chop coarsely and sprinkle over the stew.

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Ingredients

Source

Directions

1. Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 20- 30 minutes until just tender, then drain. Fry the onion, garlic and red pepper in the olive oil until soft (about 10 minutes). Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and sugar, and season with salt and pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.

2. Meanwhile, cook the cabbage in boiling salted water for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.

3. Mix the breadcrumbs and cheese, and scatter over the mixture in an even layer. Drizzle with a little extra olive oil. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.

:Nutritition per serving: 320 kcalories, protein 17g, carbohydrate 37g, fat 13 g, saturated fat 3g, fibre 9g, salt 0,73 g

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