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Root veg rosti and sausage tray bake

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Ingredients

For the Bake

200 g g parsnips parsnip
(washed)
200 g g carrots carrot
(washed)
200 g g potatoes potato
(washed)
200 g g swede swede
(peeled)
1 onions onion
(finely sliced)
0.5 tsp tsp thyme thyme
(dried)
2 tsp tsp olive oil olive oil
8 sausages sausage
(pork)
4 eggs egg
salt salt
peppers pepper

For the Pesto

30 g g kales kale
1 garlic garlic
(roughly chopped)
15 g g almonds almond
1 lemons lemon
(juice only)

Root veg rosti and sausage tray bake

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1:10 h
(132)

Method

Let seasonal root veg shine in this striking brunch dish.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6.
  2. Coarsely grate the parsnips, carrots, potatoes and swede (or use a food processor with a grater attachment). Wrap the grated vegetables in a clean tea towel with the sliced onions and squeeze out as much moisture as possible, then season with the dried thyme and salt and pepper and set aside.
  3. Heat 1 tsp of oil in a very large ovenproof frying pan and cook the sausages for 5 minutes until they are browned all over.
  4. Add the vegetables to the pan and stir-fry everything together for 2 minutes, then spread into a single layer around the sausages. Transfer to the oven for 45-50 minutes, until the vegetables are softened and the sausages are cooked through.
  5. Meanwhile, make the kale pesto. Add all the ingredients to a food processor along with 1-2 tbsp water and blitz until smooth, seasoning to taste.
  6. 5 minutes before serving, heat the remaining oil in a frying pan and cook the eggs to your liking. Serve on top of the rosti and sausages, drizzled with pesto to finish.