Give pub grub a makeover with gourmet mash and mouth-watering mushroom gravy.
Ingredients
- 900g parsnips, peeled, coarsely chopped
- 60g butter, at room temperature, chopped
- 125ml (1/2 cup) buttermilk
- Pinch of ground nutmeg
- 12 (about 1kg) beef sausages
- 2 garlic cloves, crushed
- 2 tablespoons chopped fresh oregano
- 1 tablespoon olive oil
- 500g button mushrooms, trimmed
- 125ml (1/2 cup) red wine
Method
- Step 1Preheat oven to 200°C. Cook the parsnip in a large saucepan of boiling water for 15 minutes or until tender. Drain. Place the parsnip and half the butter in the bowl of a food processor and process until smooth. Add the buttermilk and nutmeg, and season with salt and pepper. Process until well combined. Return the parsnip mixture to the pan and cover to keep warm.
- Step 2Preheat a barbecue flat plate or large frying pan on medium-high. Add the sausages and cook, turning occasionally, for 15 minutes or until cooked through.
- Step 3Meanwhile, combine the garlic, oregano and remaining butter in a bowl. Heat the oil in a flameproof roasting pan over medium heat. Add the mushrooms and cook, turning, for 2 minutes or until lightly browned. Top with the butter mixture and wine. Bake for 10 minutes or until tender.
- Step 4Divide the mash, sausages and mushrooms among serving plates. Pour over the juices from the roasting pan to serve.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
2716 kj
Energy
48g
Fat Total
23g
Saturated Fat
11g
Fibre
27g
Protein
120mg
Cholesterol
1194.7mg
Sodium
9g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: Swap the parsnip for sweet potato or, to save time, swap the parsnip & buttermilk mash for Woolworths Fresh Sweet Potato Puree.
- Author: Cynthia Black
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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