ROOT VEGETABLE MASH (STOEMP)

Eric Ottensmeyer, executive chef of Brick Store Pub, pairs this elemental root vegetable dish with a hefty local pork sausage topped with pickled mustard seeds. But you can use any type of sausage you like, including vegetarian sausage.

1 tablespoon oil, such as canola 1 leek, halved, rinsed well and sliced 1 cup saison beer

2 cups carrots, peeled, halved and

sliced medium thick

2 cups parsnips, peeled, halved and

sliced medium thick

Cold water

1 pound russet potatoes, peeled,

chunked and held in cold water 1 cup whole milk

1 stick butter

¼ cup sour cream

¼ cup prepared horseradish Kosher salt and ground black pepper

In a heavy-bottomed pot, add oil and saute leeks until tender.

Add the saison beer to deglaze the pan. Simmer to reduce for a few minutes.

Add carrots, parsnips and enough cold water to cover. Bring to a boil. Cook until vegetables are slightly tender.

Add potatoes and additional cold water to cover. Bring to a boil and cook until all vegetables are tender, about 20 minutes.

In a separate saucepan, while the vegetables cook, gently warm the milk and butter.

Drain cooked vegetables completely in a colander, and transfer back to the sauce pot. Mash with potato masher to desired texture.

Fold in sour cream and horseradish, then fold in milk-butter mixture.

Season with kosher salt and ground black pepper, to taste.

Serve the mash with grilled sausage of your choice and garnish with pickled mustard seeds (recipe follows).

Serves 4.

Per serving: 505 calories (percent of calories from fat, 56), 7 grams protein, 49 grams carbohydrates, 7 grams fiber, 31 grams total fat (17 grams saturated), 74 milligrams cholesterol, 338 milligrams sodium.

Pickled Mustard Seeds

½ cup whole yellow mustard seeds ½ cup whole brown mustard seeds 1 cup apple cider vinegar

1 cup water

¾ cup brown sugar

1 tablespoon kosher salt

Place all ingredients in a large saucepan and bring to a boil. Reduce to a simmer and cook until mustard seeds reach desired consistency (similar texture to whole-grain mustard). Let cool. Serve at room temperature.

Makes 2 cups.

Per tablespoon: 29 calories (percent of calories from fat, 33), 1 gram protein, 4 grams carbohydrates, trace fiber, 1 gram total fat (trace saturated fat), no cholesterol, 182 milligrams sodium.

PHOTOS BY MIA YAKEL Brick Store Pub’s Sausage and Root Vegetable Mash with pickled mustard seeds paired with Westmalle Trappist Ale.