Ingredients
- 4 tomatoes, halved
- Olive oil cooking spray
- 1kg parsnips, peeled, coarsley chopped
- 1/4 cup cream
- 8 thick beef sausages
Basalmic onions
- 40g butter
- 2 red onions, halved, thinly sliced
- 1/4 cup brown sugar
- 1/4 cup balsamic vinegar
Method
- Step 1Make onions Heat butter in a frying pan over medium heat. Add onions. Cook, stirring, for 15 minutes or until onions are soft and light golden. Add sugar and vinegar. Cook, stirring, for 10 minutes or until onions are caramelised. Remove from heat. Set aside to cool.
- Step 2Preheat a barbecue plate or frying pan over medium heat. Spray cut sides of tomatoes with oil. Season with salt and pepper. Place, cut-side down, onto barbecue or frying pan. Cook for 10 minutes or until lightly charred and heated through. Remove to a plate. Cover.
- Step 3Meanwhile, cook parsnips in a saucepan of boiling salted water over high heat for 25 minutes or until tender. Drain. Roughly mash. Add cream, and salt and pepper. Beat with a wooden spoon until smooth.
- Step 4Cook sausages for 8 minutes, turning, or until golden and cooked through. Remove to a plate. Cover to keep warm.
- Step 5Spoon parsnip mash and tomatoes onto serving plates. Top with sausages and caramelised onions. Serve.
- High fibre
- Low carb
- Lower gi
Nutrition
3530 kj
Energy
55g
Fat Total
28g
Saturated Fat
17g
Fibre
32g
Protein
146mg
Cholesterol
1363.36mg
Sodium
31g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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