Cook what you grow
Sausages with Parsnip Mash
Pub-style comfort with parsnips standing in for potatoes: browned sausages and a deep onion gravy over mash that is sweet, nutty, and silky.
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Ingredients
serves 4From the garden
- 2½ lb parsnips, peeled and cut into 2-inch chunks · cut the woody core out of any thick roots
- 2 large yellow onions, halved and sliced thin
- 1 tbsp fresh sage, chopped
From the pantry
- 1½ lb smoked sausage or thick pork sausages, left whole
- 4 tbsp butter · divided
- ½ cup whole milk, warmed
- 2 tbsp all-purpose flour · for the gravy
- 2 cups chicken stock
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard · stirred into the mash
- 1 tbsp olive oil
- salt · to taste
- black pepper