Sausages with mashed cauliflower and parsnip recipe

Sausages with mashed cauliflower and parsnip recipe

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Try mashing parsnip and cauliflower for an upgraded version of classic bangers and mash that the whole family will love. Make a quick herby onion gravy and serve with the root veg mash, peas and succulent pork sausages for an easy dinner idea that's ready in just over 30 minutes. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 536 calories / serving
  • Freezable

Ingredients

  • 200g parsnips, peeled and cut into chunks
  • 500g frozen cauliflower florets
  • 1 tbsp olive oil
  • 2 small red onions, thinly sliced
  • 2 rosemary sprigs, leaves picked and roughly chopped
  • 1 tbsp plain flour
  • 1 beef stock cube, made up to 375ml
  • 8 pork sausages
  • oil, for greasing
  • 300g frozen peas
  • 100ml milk
  • 25g unsalted butter

Each serving contains

  • Energy

    2240kj
    536kcal
    27%
  • Fat

    31g 44%
  • Saturates

    11g 53%
  • Sugars

    16g 18%
  • Salt

    2.9g 48%

of the reference intake
Carbohydrate 41.5g Protein 25g Fibre 10.5g

Method

  1. Boil the parsnips in a large pan of salted water for 15 mins, then add the cauliflower. Boil for 5 mins more or until the vegetables are tender. Drain and steam-dry for 5 mins.
  2. Meanwhile, make the gravy. Heat the oil in a large frying pan over a medium heat. Add the onions and rosemary, and cook for 15 mins, stirring frequently. Sprinkle over the flour, stir well and cook for 1 min. Pour in the stock and simmer for 5 mins, stirring occasionally, until slightly thickened. Season to taste. Set aside and keep warm.
  3. Put the sausages on an oiled baking tray and grill on high for 16-18 mins, turning occasionally, until golden and cooked through.
  4. Cook the peas in a pan of boiling water for 3 mins. Drain; set aside.
  5. Mash the parsnips and cauliflower until smooth, then add the milk and butter. Mash again to combine. Divide the mash between 4 shallow bowls and top each with 2 sausages and the peas. Spoon over the gravy to serve.

Freezing and defrosting guidelines

Freeze gravy and mash only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Tip: Use whatever root veg you have for the mash – try sweet potato, carrot or swede

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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