Bangers With Rutabaga Salad
2
- Total Time40 min
- Makes4 servings
(Photo: Roberto Caruso)
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.
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.
Nutrition (per serving)
Calories 460, Protein 22g, Carbohydrates 23g, Fat 32g, Fibre 5g, Sodium 991mg.
Excellent source of Vitamin A.
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