Sunday February 13, 2022
3 minutes to read
Recipe by potatoes.co.nz, a not-for-profit organization
Ingredients
- 1 Tbsp vegetable oil
- 1 red capsicum, deseeded and diced
- 1 courgette, sliced into rings
- 225g reduced fat smoked pork sausage, sliced into rings
- 300g new or boiling potatoes, sliced into chunks, cooked as below
- 1 Tbsp sundried tomato pesto
- 1 Tbsp chopped parsley
Instructions
- Place potatoes in a saucepan and add sufficient cold water to just cover.
- Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
- Cook for 15-20 minutes or until tender when tested with a skewer or the tip of a knife.
- Add extra boiling water if necessary. Drain.
- Heat oil in a large heavy-based frying pan and add capsicum, courgette and sausage and stir fry for 5 minutes.
- Add potatoes and pesto and cook for 1-2 minutes.
- Place on plates and serve immediately, garnished with parsley.
Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.
Suggestion: This dish can work just a easily as a main. Simply double or treble the quantities.
Nutrition Information Panel
| Per Serving [2 Serves] | |
|---|---|
| Energy | 564Cal |
| Total fat | 38.7g |
| – saturated fat | 12.1g |
| Carbohydrates | 41.9g |
| – sugars | 3.6g |
| Fibre | 5.5g |
| Sodium | 932mg |
