recipe
Braised Sausage and Lentils
Parsley Vinaigrette
Ingredients
- 0.5 cups Carrots
- 0.5 cups Celery
- 0.5 cups Fennel
- 0.5 cups Yellow Onions
- 1.5 Italian sausage
- 1.5 cups Chicken stock
- 3.0 tablespoons Tomato paste
- 0.5 teaspoons Cayenne pepper
- 1.0 cups Lentils
- 2.0 tablespoons Italian parsley
- 1.0 cloves Garlic
- 0.25 cups Champagne vinegar
- Cooking Oil
- Extra-Virgin Olive Oil
- Kosher Salt
Equipment
Brava Chef's Pan
mixing bowls
Nutrition Information
Allergens: None
Instructions
-
1
Prep vegetables & sausages
- In Brava Chef’s Pan, stir together carrot, celery, fennel, onion, 1 tablespoon cooking oil and 2 teaspoons salt.
- Arrange sausages on top of vegetables.
- Slide Chef’s Pan, uncovered, into top shelf.
- Press green button to begin cooking.
- Note: You will stir and add additional ingredients after 12 minutes.
-
2
Prepare chicken stock mixture
- While food cooks, in medium bowl, stir together chicken stock, tomato paste, cayenne, 1½ teaspoons salt and a pinch of black pepper.
-
3
Braise sausages & lentils
- Carefully remove Chef’s Pan from Brava and stir in lentils and chicken stock mixture. Make sure there are no lentils or vegetables on top of sausages.
- Cover Chef’s Pan with lid and slide into top shelf. Press green button to continue cooking.
- When food is almost done, prepare parsley vinaigrette.
-
4
Make parsley vinaigrette
- In small bowl, combine parsley, garlic, Champagne vinegar, ¼ cup extra-virgin olive oil and ½ teaspoon salt; stir well. Set aside until food is done.
-
5
Finish & serve
- When your food is done, transfer sausages to cutting board. When cool enough to handle, slice sausages on the bias.
- Add 2 tablespoons extra-virgin olive oil to lentils; stir well.
- Transfer lentils to large serving platter, arrange sausages on top and drizzle with parsley vinaigrette.