Meat mains
Oven baked sausages with roasted garlic, parsnip and potato mash
This variation on classic bangers and mash makes a good, hassle-free family dinner. It goes well with mustard and seasonal greens such as purple sprouting broccoli, spring greens, kale or chard.
Ingredients
- 2 tbsp olive oil
- 8-12 sausages
- 6 large garlic cloves, left in their skins
- 500g parsnips, peeled and diced
- 600g potatoes, peeled and diced
- 60ml milk
- 30g butter
- salt and pepper
Method
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Step 1
Preheat oven to 190°C/Gas 5. Heat a tablespoon of the oil in a large frying pan, then add the sausages and fry until browned all over.
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Step 2
Put the garlic cloves in a baking dish and toss in the oil to coat, then bake for 10 minutes.
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Step 3
Add the sausages and toss together. Bake for another 20-25 minutes, until the sausages are cooked through.
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Step 4
Meanwhile cook the parsnips and potatoes in a large pan of boiling water until tender, then drain.
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Step 5
Remove the sausages and garlic from the oven, then heat the milk and butter in a small pan.
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Step 6
Squeeze the garlic from their skins into the warm milk and stir to combine. Add to the potato and parsnips and mash together, then season to taste.
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Step 7
Serve with the baked sausages and seasonal greens.
