Sausages with carrots

Proudly presenting another successful camouflage dish – Sausages with carrots. This is strictly for kids who can eat Non-veg but would refuse to eat veegies. If someone in your house hold falls in this category read on, else well you can read on and make it a bit spicy to adapt to your taste. This recipe is adapted from Marcella Hazan’s ‘The essesntials of Classic Italian cooking’. The original calls for red cabbage. Since my son can smell a cabbage from miles away, I tried carrots and it turned out yummy. In addition for the first time in 3 years, my older son actually ate grated carrots knowing exactly what he was eating. It is a milestone today and thanks to blogging for marking this momentous day.

This is a quick and easy recipe with stunning results (if you like sausages).

• Sausage – 3
• Carrot – 1 large or 3 small grated
• Garlic – 1 Tbsp chopped
• Olive oil
• Salt and pepper

Cook the sausage in a griddle or a frying pan. Prick the sausages with a fork while cooking to ooze some of the fat in the sausage. Once done, slice the sausages into 1 inch thick pieces.

Heat a spoon of oil olive in a pan and add the garlic. When the garlic turns brown add the grated carrot (in the original recipe, red cabbage is recommended). Cook this until done, turning the carrots gently in the pan and season with salt and pepper. Add the cooked sliced sausages and mix together. Serve it as a main course or as a side dish and enjoy. My kids lapped it up and Oh boy am I one happy bunny?