Sausages & cele­riac mash

Style at Home (UK) - - Cook It | Everyday Dinners -

Takes 45 mins serves 4

1 x 500g cele­riac, peeled and cubed

2 parsnips

8 pork sausages

2tbsp olive oil

2 red onions, sliced

1⁄2 red cab­bage, sliced

4tbsp bal­samic vine­gar

1 beef stock pot

4tbsp soured cream

1 Pre­heat the oven to 200°C/ Gas 6. Put cele­riac and parsnips into a pan of salted water, cover, bring to the boil, then sim­mer for 20 mins. 2 Line a roast­ing tin with bak­ing parch­ment. Add the sausages and roast for 15 mins. 3 Take 2 pans, add 1tbsp olive oil to each, then add 1 sliced onion to one of the pans; cook gen­tly to soften. Add the other onion with the red cab­bage to an­other pan with 150ml water and 1tbsp vine­gar, cover and cook both gen­tly for 15 mins. 4 Put stock pot into a pan with re­main­ing vine­gar and 200ml hot water, sim­mer for 10 mins to re­duce to a gravy. 5 Drain cele­riac and parsnips, re­turn to the pan with soured cream. Mash un­til smooth. Serve with the sausages, onions and gravy with cab­bage on the side.

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