Categories: Meals
Ingredients
- 2 Garlic Cloves
- 1/4 oz. Parsley
- 1 Yellow Onion
- 8 oz. Carrot
- 2 Russet Potatoes
- 1 Ciabatta
- 2 Italian Sausage Links
- 1/2 fl. oz. Apple Cider Vinegar
- 2 tsp. Vegetable Base
- 4 oz. Peas
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Halve and peel onion. Slice halves into thin strips. Peel, trim, and cut carrot into ½" dice. Mince garlic. Peel and cut potatoes into ¾" dice. Halve ciabatta lengthwise. Stem and mince parsley. Remove Italian sausage from casing.
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Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add Italian sausage to hot pan. Stir occasionally, breaking up with a spoon, until browned, 3-4 minutes. Transfer sausage to a plate. Reserve pan, leaving 1 tsp. oil in pan.
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Return pan used to sear sausage to medium-high heat. Add onion, carrot, and half of garlic (reserve remaining for ciabatta) to hot pan. Stir occasionally until onion begins to brown, 5-7 minutes.
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Add potatoes, 1½ cup water, sausage and any accumulated juices, apple cider vinegar, vegetable base, and ¼ tsp. salt to pan. Bring to a simmer, cover, and cook until potatoes are fork-tender, 12-15 minutes. While stew simmers, place ciabatta halves on prepared baking sheet, cut side up and top with remaining garlic and 1 tsp. olive oil. Toast in hot oven until bread is golden, 6-9 minutes.
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Stir peas and parsley (reserve a pinch for garnish) into stew. Cook until peas are warmed through, 2-3 minutes. Plate dish as pictured on front of card, garnishing with reserved parsley. Bon appétit!