Here is a low-kilojoule mash alternative – parsnips and carrots are full of flavour and taste fantastic.
Ingredients
- 600g carrots, peeled, thinly sliced
- 400g parsnips, peeled, thinly sliced
- 20g butter
- 1/2 cup milk
- olive oil cooking spray
- 500g extra-lean beef chipolatas (we used Peppercorn brand)
- 250g sugar snap peas, trimmed
Method
- Step 1Place carrots and parsnips in a large saucepan. Cover with cold water. Cover pan and bring to the boil over mediumhigh heat. Reduce heat to low. Simmer, uncovered, for 20 minutes or until parsnips are soft. Drain. Return to pan. Add butter and milk. Mash until smooth. Cover to keep warm.
- Step 2Meanwhile, spray a large, non-stick frying pan with oil. Heat over medium-low heat. Add chipolatas. Cook for 15 to 20 minutes or until cooked through. Remove to a plate. Cover to keep warm.
- Step 3Bring a saucepan of cold water to the boil over medium-high heat. Add sugar snap peas. Boil for 1 to 2 minutes or until just tender. Drain. Serve sausages with mash and sugar snap peas.
- High fibre
- Low carb
- Lower gi
Nutrition
2086 kj
Energy
32g
Fat Total
16g
Saturated Fat
14g
Fibre
21g
Protein
87mg
Cholesterol
934.84mg
Sodium
15g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
For extra-smooth mash, use a handstab blender instead of a standard blender.
- Author: Dixie Elliott
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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