Whenever Ree is brainstorming ideas for fall cooking, her mind turns to root vegetables. This super-fast dish brings spicy Italian sausage into the mix as well, and it’s a no-brainer for a delicious autumnal dinner.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, meat removed from the casing
- 1 small turnip, peeled and diced
- 2 small carrots, peeled and sliced into 1/4-inch-thick rounds
- 2 small parsnips, peeled and sliced into 1/4-inch-thick rounds
- 4 to 5 small Yukon gold potatoes, sliced into 1/4-inch-thick rounds
- 1 red onion, sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped kale
- 5 cloves garlic, sliced
- 3 tablespoons minced fresh sage
- 2/3 cup chicken stock
- 2/3 cup sour cream
- 2 to 3 dashes chipotle hot sauce
- 1 lemon, juiced
- Crusty bread, for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and break into bite-sized pieces with your spatula. Brown the sausage until cooked through, 4 to 5 minutes. Remove to a plate.
- Add the turnip, carrots, parsnips, potatoes, onion, salt and pepper to the skillet, then stir to combine. Cook to begin to brown the vegetables, 4 to 5 minutes. Stir in the kale, garlic and sage. Add the chicken stock and return the sausage to the skillet. Stir, letting the stock reduce a little, and allow the vegetables to finish cooking, 5 to 7 minutes.
- Meanwhile, mix the sour cream, hot sauce and lemon juice together in a small bowl. Set aside.
- Give the skillet a final stir, then taste and adjust the seasoning. Serve with a few spoonfuls of the sour cream sauce on top, and with some crusty bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 769 |
| Total Fat | 44 g |
| Saturated Fat | 15 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 12 g |
| Sugar | 12 g |
| Protein | 26 g |
| Cholesterol | 102 mg |
| Sodium | 1309 mg |
| Serving Size | 1 of 4 servings |
| Calories | 769 |
| Total Fat | 44 g |
| Saturated Fat | 15 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 12 g |
| Sugar | 12 g |
| Protein | 26 g |
| Cholesterol | 102 mg |
| Sodium | 1309 mg |
Reviews
This was really tasty but the potatoes needed more time which made everything else a little mushy. Next time I’ll put them in a few minutes before the rest. The sour cream sauce is absolutely necessary but it needed some work, we decreased the lemon juice, added some roasted garlic, fennel and sumac to mimic the sausage seasoning and that did it. Will be a repeat for us
The best ever ! My husband and I love this dish