Sausages, Herby Chips and Roasted Carrot
with Creamy Leek and Mustard Sauce
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Carrot
4 unit(s)
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
2 unit(s)
Garlic Clove
75 grams
Creme Fraiche
(Contains Milk)
17 grams
Wholegrain Mustard
(Contains Mustard)
10 grams
Chicken Stock Paste
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the sausages and carrot onto a baking tray and, when the oven is hot, bake on the middle shelf until golden brown and cooked through and the carrot is tender, 20-25 mins. Turn halfway through.
IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Meanwhile, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
While everything roasts, peel and grate the garlic (or use a garlic press).
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
When there is ten mins left of roasting time left, heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper.
Cook the leek until softened, 4-6 mins, stirring occasionally. Stir through the garlic and cook for 1 min.
Add the creme fraiche, wholegrain mustard, vegetable stock paste and water for the sauce (see pantry for amount).
Remove from the heat.
When there is 5 mins left of carrot cooking time left, remove the tray from the oven, drizzle over the honey (see ingredients for amount), toss to coat, and return to the oven for the remaining cooking time.
Share your sausages between your serving plates
Serve with your herby chips and honey roasted carrots alongside.
Finish by spooning over your creamy leek sauce.
Enjoy!
