ONIONS are a pantry staple with good reason. The humble bulbs are heart-friendly, low in saturated fat and sodium and full of potassium.
They contain antioxidants and fructans that help good bacteria grow in your gut, and substances that reduce inflammation. Half an onion accounts for 13 per cent of your daily Vitamin C requirement.
This tasty casserole sneaks two onions into the mix, diced small enough the grandkids won't notice!
There are no rules when it comes to which sausage to choose for this recipe, so use your favourites - ask your butcher what fresh varieties they have.
Serves: 4
Prep: 30 minutes
Cook: 80 minutes
Ingredients
- 2 brown onions - chopped
- 4-6 gluten-free sausages
- 2 tbsp olive oil
- 2 garlic cloves - chopped
- 1 litre beef broth/stock
- 1⁄2 sprig rosemary
- 1 small sweet potato - chopped
- 1⁄2 butternut pumpkin - chopped
- 2 carrots - chopped
- Handful mushrooms - quartered (optional)
- 1⁄4 bunch parsley - stalks finely chopped and leaves roughly chopped
- Sea salt
- Black pepper
Method
1. Pre heat the oven to 160C.
2. In an ovenproof dish (or use a fry pan for the first stage) heat the oil on a medium heat. Add the parsley stalks, garlic, onion and sausages.
3. Cook the sausages until golden, then remove from the heat.
4. Add the broth, rosemary and veggies (except mushrooms). Pop into the oven for 30 minutes.
5. Add the mushrooms. Cook for a further 20 minutes before removing from the heat.
6. Carefully transfer the broth/liquid from the casserole dish into a large fry pan.
7. Pop the heat on high while stirring often, allowing the sauce to reduce and thicken over time. This will allow the flavours to intensify and the sauce to become more gravy-like.
8. Return the reduction to the dish and add the parsley. Season and serve.
- Recipe: Australian Onions
