Sausage and kale stew with pea puree
- Sunday Feast
- Serves 2
- Prep 5 min
- Cook 30 min
It is all about balance, so If you feel like sausages , add kale for a healthy twist to your stew. Blend your potato and pea mash for an amazingly silky consistency and a sweet flavour. I have added more veg by roasting Dutch carrots with a dash of honey. I also highly recommend buying your sausages at the butcher to get the best quality and flavour.
Ingredients
- 1 brown onion
- 2 garlic cloves, thinly sliced
- 1 large handfull of kale
- 6 sausages
- 1 can of crushed tomatoes
- 400 ml vegetable stock
- 2 tas flour
- 6 large potatoes
- 1 cup frozen peas
- Olive Oil and unsalted butter
Method
- Boil water in a large pot, salt water. Peel and cut potatoes in quarters and boil for 20-30 minutes. Add frozen peas in for the last 5 minutes of cooking.
- Heat olive oil in a frying pan. Fry sliced onion till brown and add sliced garlic towards the end.
- Chop the sausages and toss with the flour, then add to the pan and cook until browned all over.
- Pour in the tomatoes and stock, and bring to a simmer. Let it bubble away for 20 minutes, chop and add the kale and cook for 5 minutes.
- Drain potatoes and peas. Place in a large pot, add melted butter and mash with the potato masher. For puree consistency, blend the mash in a blender.
Published 9 April 2017. All recipes