CHORIZO SAUSAGES WITH PUMP­KIN AND POTATO MASH

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

SERVES 4

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Place pump­kin in a mi­crowave-safe bowl and mi­crowave on high for 12 min­utes or un­til ten­der. (Al­ter­na­tively, steam for 20-25 min­utes.) Drain. Place pota­toes in a pan and cover with cold, salted wa­ter. Bring to the boil and cook for 20 min­utes or un­til ten­der. Drain. Place milk and but­ter in a pan over medium heat. Bring to a sim­mer. Com­bine potato and pump­kin and mash, grad­u­ally adding milk mix­ture un­til smooth. Sea­son.

Mean­while, heat a non-stick fry­pan over medium heat. Add sausages and cook, turn­ing, for 10-12 min­utes un­til cooked through. Add spinach to the pan and cook for 2 min­utes or un­til wilted.

Com­bine capers, pars­ley, le­mon juice and olive oil in a bowl and sea­son.

Ar­range sausages on mash with the spinach and ca­per mix­ture. Top with pa­prika and mi­cro pars­ley to serve.

NU­TRI­TION • 22G PRO­TEIN • 12G SAT FAT • 42G CARB • 10G SUG­ARS • 610MG SODIUM • 620 CAL (2595KJ)

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