Bangers with rutabaga salad

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TOTAL TIME

40 min

Serves

4

Bangers with rutabaga salad

Photo, Roberto Caruso.


Ingredients

  • 1 rutabaga , peeled and cut into 1/2-in. cubes (about 7 cups)
  • 4 tbsp canola oil , divided
  • 2 tbsp lemon juice
  • 4 tsp grainy mustard
  • 1/8 tsp salt
  • fresh pepper
  • 4 cups baby spinach
  • 3 green onions , thinly sliced
  • 500 g mild Italian sausages
  • 1/2 cup water

Instructions

  • BOIL a large pot of water over medium-high. Add rutabaga. Boil until tender, 12 to 14 min. Drain and rinse well with cold water.
  • WHISK 3 tbsp canola oil with lemon juice, grainy mustard and tsp salt in a large bowl. Season with fresh pepper. Add rutabaga, spinach and green onions. Toss until well coated.
  • HEAT a large frying pan over medium. Add remaining tbsp canola oil, then sausages. Cook, turning occasionally, until browned, 5 to 6 min. Pour in water. Gently boil, covered, 6 min. Remove lid. Cook until sausages are dark golden, 1 to 2 min per side. Remove from heat. Serve with rutabaga salad.

Ingredient intel

Packed with vitamin C, iron and fibre, rutabaga is a superfood. To peel it, slice off the top and bottom so it sits flat, then use a knife to slice off the thick skin.

Nutrition (per serving)

  • Calories
  • 460,
  • Protein
  • 22 g,
  • Carbohydrates
  • 23 g,
  • Fat
  • 32 g,
  • Fibre
  • 5 g,
  • Sodium
  • 991 mg.
  • Excellent source of
  • Vitamin A
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