Sausage and Root Vegetable Stew - River Cottage

Name: Sausage and Root Vegetable Stew - River Cottage
Ingredients: 2–3 tablespoons rapeseed or olive oil; 6 good sausages, cut into large chunks, or 4 pork chops (or 4 of each); 1 glass of dry cider or white wine; 2 onions, chopped 1 leek, sliced; 2 celery stalks, chopped; ¼–½ celeriac, cut into chunky cubes; 2 medium floury potatoes, such as King Edward, Maris Piper or Desiree, peeled and cut into chunky cubes; 1 large parsnip, cut into chunky cubes; 1 bouquet garni (a bay leaf, 2 sprigs of thyme and some parsley stalks, tied together with string); 1 tablespoon chopped parsley (optional); Sea salt and freshly ground black pepper

rivercottage.net

This hearty dish is perfect for cold, grey days. It pairs wonderfully with sausages or pork chops, or even both.

View full recipe on rivercottage.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.

Share this recipe:

Ingredients

2–3 tablespoons rapeseed or olive oil
6 good sausages, cut into large chunks, or 4 pork chops (or 4 of each)
1 glass of dry cider or white wine
2 onions, chopped 1 leek, sliced
2 celery stalks, chopped
¼–½ celeriac, cut into chunky cubes
2 medium floury potatoes, such as King Edward, Maris Piper or Desiree, peeled and cut into chunky cubes
1 large parsnip, cut into chunky cubes
1 bouquet garni (a bay leaf, 2 sprigs of thyme and some parsley stalks, tied together with string)
1 tablespoon chopped parsley (optional)
Sea salt and freshly ground black pepper