Italian Sausages And Vegetables Recipe
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Ingredients
2 carrots, pared and sliced on the bias 1 in (2.5 cm) thick
24 fresh pearl onions
1 small zucchini, sliced on the bias 1 in (2.5 cm) thick
2 tbsp (30 ml) vegetable oil
2 apples, peeled, cored and in wedges
4 Italian sausages, sliced on the bias 1 in (2.5 cm) thick
2 garlic cloves, smashed and chopped
l 1/2 cups (375 ml) chicken stock, heated
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) cornstarch
3 tbsp (45 ml) cold water
Salt and pepper
Directions
Place carrots in saucepan, cover with water and boil 6 minutes uncovered.
Add onions and zucchini; season and cook 3 minutes.
Drain vegetables and let cool slightly.
Heat oil in large frying pan.
Cook vegetables, apples, sausages and garlic 4 to 5 minutes over high heat; season well.
Pour in chicken stock and bring to boil.
Stir in tomato paste and cook 1 minute over medium-low heat.
Mix cornstarch with water; stir into sauce and finish cooking 1 minute.
Add onions and zucchini; season and cook 3 minutes.
Drain vegetables and let cool slightly.
Heat oil in large frying pan.
Cook vegetables, apples, sausages and garlic 4 to 5 minutes over high heat; season well.
Pour in chicken stock and bring to boil.
Stir in tomato paste and cook 1 minute over medium-low heat.
Mix cornstarch with water; stir into sauce and finish cooking 1 minute.
