Parsnip and Parmesan sausages with wholegrain mustard sauce


Serves 5

For the sausages:
600g parsnips, peeled and cut into chunks
70g toasted pine nuts, chopped
80g Parmesan (or vegetarian alternative), grated
Small handful of fresh parsley, chopped
1 tbsp fresh thyme leaves
100g fresh breadcrumbs
1 tbsp Dijon mustard
2 medium egg yolks
Salt and black pepper
2 tbsp oil, for frying

For the cream sauce:
1 tbsp butter
1 shallot, diced
100ml white wine
100ml vegetable stock
400ml cream
1 tbsp wholegrain mustard

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Place the parsnips in a pan of boiling salted water and cook for 4-5 minutes until just tender. Drain well, then return to the pan to steam dry for 2-3 minutes. Mash until smooth and leave to cool for at least 10 minutes.
  3. Add the pine nuts, Parmesan, herbs, breadcrumbs, mustard and egg yolks. Season well. Divide the mixture into 10 and shape it into sausages.
  4. Heat the oil in a large pan over a medium-high heat and cook the sausages for roughly 1-2 minutes per side until the outsides are an even golden brown. Transfer to a baking dish and place in the oven for 10 minutes until cooked through and piping hot.
  5. Meanwhile, for the sauce, melt the butter in a pan over medium heat. Add the shallot and cook for 3-4 minutes until softened. Add the wine and vegetable stock and cook for 3-4 minutes or until reduced by half.
  6. Add the cream and cook for 2-3 minutes until thickened. Whisk in the mustard and season with salt and pepper. Taste and adjust seasoning if necessary.
  7. Serve the parsnip sausages with the mustard sauce.

Per serving 455kcals, 25.3g fat (9.1g saturated), 42.6g carbs (8.8g sugars), 14.6g protein, 7.6g fibre, 0.949g sodium