FreeFrom Sausages with beetroot, butterbeans and horseradish
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya & wheat free
This is a rather unusual, but very successful combination - although beetroot and horseradish is a classic. See Smoked Mackerel with Chrain. It is important that you do not add the horseradish until right and the end and that you do nto cook the dish after you have added the horseradish or it till lose some of its bite.
2 tsbp olive oil
I large onion,finely sliced
8 large gluten adn wheat-free beef or pork sausages
2 medium–large raw beetroots, coarsely grated
400ml/1¾ cups wheat and gluten-free vegetables stock
1 x 400g /14oz tin of butter beans, drained
2 heaped tbsp fresh grated horseradish
sea salt and freshly ground black pepper
Heat the oil in a wide, heavy pan. Add the onions and the sausages and fry both fairly briskly for 5–10 minutes till both are gently browning.
Add the grated beetroot, stir well, then add the stock. Stir well, cover and simmer gently for 10 minutes.
Add the beans and cook for a few more minutes to warm the beans through. Remove from the heat.
Add horseradish, stir gently to mix thoroughly, then season to taste with sea salt and freshly ground black pepper.
Serve with green beans or other green vegetables.
Serves 4 – per portion
441 Calories Kcals
28g Fat (9g Sat fat, 13g mono, 4g poly)
25g Carbohydrate of which 9g Sugar
6g Fibre, 1410g Sodium, 3.5g salt
Good Source – B6, B12, Folate, Vit C, Calcium
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