|
Nutrition Information |
Per serving |
|---|---|
|
Energy (kJ/kcal) |
1062kJ/282kcal |
|
Protein (g) |
12.6g |
|
Carbohydrate (g) |
44.0g |
|
Of which sugars (g) |
15.5g |
|
Fat (g) |
7.7g |
|
Of which saturates (g) |
2.4g |
|
Of which mono-unsaturates (g) |
2.9g |
|
Of which poly-unsaturates (g) |
1.5g |
|
Salt (g) |
2.5g |
|
Fibre (g) |
8.7g |
Sausage and Red Onion Casserole
Serves 4
Preparation Time:
Cooking Time:
Ingredients:
-
Low fat cooking spray
-
2 red onions, peeled and sliced
-
2 cloves garlic, peeled and sliced
-
300g (10½oz) potatoes, cut in small chunks
-
2 leeks, cut in chunky slices
-
300g (10½oz) butternut squash, peeled and cut in chunks
-
2 carrots, peeled and sliced
-
1 red pepper, seeded and sliced
-
2 tbsp flour
-
2 tsp mixed herbs
-
500ml (18floz) beef stock
-
2 tsp SPLENDA® Granulated
- 8 low fat sausages, grilled
Method
- Heat a large pan with low fat cooking spray, add the onions and garlic and cook for 5 minutes until softened.
- Add the potatoes, leeks, squash, carrots and pepper and cook for 2-3 minutes.
- Add the flour and cook for a further 2 minutes.
- Add the herbs, stock, SPLENDA® Granulated and sausages and stir to combine.
- Bring to the boil and simmer for 20-25 minutes until the vegetables are tender.
- Season with salt and pepper and serve hot.
