Let seasonal root veg shine in this striking brunch dish.
Root veg rosti and sausage tray bake
Ingredients
4
servings
-
For the Bake
- 200 g parsnips washed
- 200 g carrots washed
- 200 g potatoes washed
- 200 g swede peeled
- 1 onion finely sliced
- 0,5 tsp thyme dried
- 2 tsp olive oil
- 8 sausages pork
- 4 eggs
- salt
- peppers
-
For the Pesto
- 30 g kale
- 1 garlic roughly chopped
- 15 g almonds
- 1 lemon juice only
Preparation
Preheat the oven to 200ºC/180ºC fan/gas mark 6.
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.
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.
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.
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.
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.