| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian , Veg2 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Potatoes; peeled and cubed |
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; chopped |
| 1 |
|
Bay leaf |
| 2 |
ts |
Thyme |
| 1 |
|
Cooking apple; cubed |
| 1 |
lb |
Carrots; sliced |
| 1 |
pk |
Veggie sausages |
| 10 |
oz |
Chopped tinned tomatoes |
| 1 |
|
Vegetable stock cube; dissolved in 1/2pt |
|
|
; boiling water |
| 1 |
tb |
Tomato pur.e |
|
|
Salt and pepper |
INSTRUCTIONS
1. Put potatoes in a pan full of water and boil for 5 minutes. (They need
to be still quite firm). Keep on one side.
2. Heat the oil in a large pan and fry onions for 2 minutes. Add garlic,
bay leaf and thyme and fry for a further 2 minutes.
3. Add carrots, apple and sausages and fry gently.
4. Add tomatoes, stock and tomato pur.e. Bring to the boil and then simmer
for 15 minutes.
5. Add potatoes and simmer gently for a further 10 minutes. Add salt and
pepper to taste.
This can be served on its own with some nice crusty bread
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