With a sweet nutty taste, parsnips are a sensational addition to the traditional spuds in this yummy twist on bangers and mash.
Ingredients
- 2 parsnips, peeled
- 800g potatoes, peeled, cut into 5cm pieces
- 50g butter, chopped
- 125ml (1/2 cup) milk
- 1 tablespoon olive oil
- 3 brown onions, halved, thinly sliced
- 125ml (1/2 cup) red wine
- 125ml (1/2 cup) Massel beef stock
- 8 thick beef sausages
Method
- Step 1Cut the parsnips lengthways into quarters. Remove and discard the woody core. Cut into 2cm pieces.
- Step 2Place the parsnip and potato in a saucepan. Cover with cold water. Bring to the boil. Cook for 15 minutes or until tender. Drain and return to the pan.
- Step 3Place the potato and parsnip over medium heat and cook, shaking the pan, for 1-2 minutes or until the moisture has evaporated. Remove from heat. Add 30g of butter and use a potato masher to mash. Gradually add the milk, mashing until smooth and creamy.
- Step 4Heat the oil and remaining butter in a non-stick frying pan over medium-low heat. Add the onion to the pan. Cover and cook, stirring occasionally, for 8 minutes or until the onion softens. Uncover and cook for 5 minutes or until pale golden. Add the wine and stock. Bring to the boil. Reduce heat to low and simmer for 4 minutes or until the sauce reduces slightly. Season with salt and pepper. Transfer to a heatproof bowl and cover with foil to keep warm.
- Step 5Wipe the pan clean with paper towel. Heat over medium heat. Add the sausages and cook, turning occasionally, for 10 minutes or until cooked through.
- Step 6Divide the mash among serving plates. Top with the sausages and onion mixture. Serve.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
3397 kj
Energy
56g
Fat Total
27g
Saturated Fat
10g
Fibre
31g
Protein
140mg
Cholesterol
1446.45mg
Sodium
9g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
((( Variation ))) Chicken sausages with parsnip mash & balsamic onions: Replace the beef sausages with chicken sausages. Omit the red wine and stock. In step 4, add 60ml (1/4 cup) balsamic vinegar and 1 tbs brown sugar. Cut cooking time to 2 minutes.
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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