Ingredients
- 60 Greenway Chipolatas 40 g
- 5 kg small ware potatoes
- 2 kg frozen carrot slices
- 2 kg frozen peas
- 500 g red onion finely chopped
- Dried thyme
- Pepper and salt
- Fat (butter or olive oil)
Chipolata with jacket potatoes, peas and carrots
30 minutes
20 persons
STEP 1
Boil the potatoes, drain and fry them in a bit of fat until golden. Season with a pinch of salt.
STEP 2
Put fat in roasting pan or saucepan and stew the red onion with the carrot slices and peas. Season with some dried thyme, pepper and salt.
STEP 3
Bake the chipolatas in oven or roasting pan with some fat.
