Serves 5
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For the sausages:

For the cream sauce:

  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.

Nutrition Facts

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