Cabanossi and Carrot Stir-fry



2 cabanossi sausages (Blue Mountain Butchery)

1 head of snowball turnip greens (Janefield Hydroponics)

4-5 purple carrots (Ettrick Gardens)

4 -5 yellow carrots (Ettrick Gardens)

1 tsp olive salt (Dunford Grove)

1 -2 Tbsp sesame oil

Ground black pepper 

1 lemon - juice and zest 


Slice the sausages on an angle and do the same with the peeled carrots.  Wash and then cut the turnip tops, roughly.  Heat a medium frying pan, add the sesame oil, and start with the sausages.  Cook in batches.  Add the carrots yellow first, then the purple carrots, lastly cook off the greens.  Once they have all has been cooked, add everything back into the pan and toss together.  Serve on a long flat plate.  Season with olive salt and ground pepper and juice and zest of the lemon.  


Recipe by: Amy Dougherty


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