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INGREDIENTS:
1 lb. pork sausages, sliced into 1 inch thick pieces
6 cups mixed fresh vegetables, roughly chopped (carrots, zucchini, onion, cauliflower and peppers)
1 cup baby new potatoes
1 cup half and half cream
1 cup pork stock
1 tbsp. chervil
1 tsp. fresh thyme
sour cream to serve
fresh French tarragon, finely chopped to serve
METHOD:
Preheat oven to 400 F (200 C). Using a large ovenproof dish, combine sausage pieces, carrots, zucchini, onion, cauliflower, peppers, new potatoes, cream, pork stock, chervil and thyme. Cover and cook for 1 1/2 hours until carrots are tender. Serve hot topped with sour cream and chopped tarragon.
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