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“This is a winter dish that will warm the cockles of your heart. Preperation is easy & you only use 1 pot to cook it in. No mess or fuss, now thats what I like best about this dish. I made this recipe up as we had some sausages in freezer that needed to be used up.”
READY IN:
12hrs
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice lemon & place in large roasting tray.
  2. Add sprigs of rosemary, bay leaves & thyme on top.
  3. Chop carrotts, parsnips & sweet potatoe into large 2inch pieces & place in tray.
  4. Add the stock so it just covers the vegetables.
  5. Add salt & pepper with a sprinkle of olive oil, cover with aluminium foil & place in hot oven for 1hr.
  6. Meanwhile grill sausages, leave to cool on side.
  7. Once the vegetables have softened take tray out of oven & add the sausages & place tray back in the oven, if you're happy with the result switch the oven off & leave foil on tray as the steam will continue to cook it slowly.

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