Parsnip, nut and cheese bangers with sweet potato mash
- 500g (1lb) parsnips, peeled and cut into chunks
- 75g (2½oz) cashew nuts, chopped, then roasted
- 100g (3½oz) Cheddar cheese, grated
- 2 sun-dried tomatoes, chopped
- 4 tablespoons chopped fresh parsley
- 90g (3oz) white breadcrumbs
- 2 medium egg yolks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1kg (2¼lb) sweet potatoes and carrots (about half and half), cut into chunks
- 1 clove garlic, peeled
- 4 tablespoons single cream or milk
- 60g (2oz) butter
- 2 teaspoons cumin seeds, roasted
You can make the mash with swede instead of sweet potato, if you prefer
- To make the sausages: Add the parsnips to a pan ofboiling salted water and cook for 5 minutes until just tender. Drain well. Put them back in the pan over a gentle heat to dry out for a minute. Mash them and leave to cool for at least 10 minutes. Add the nuts, cheese, sun-dried tomatoes, parsley, breadcrumbs and egg yolks. Season well. Divide the mixture into 8 and shape it into sausages.
- For the mash: Add the chunks of sweet potato and carrot and the garlic to a pan of boiling salted water and simmer for about 15 minutes.
- Meanwhile, heat the oil in a frying pan and cook the sausages for 10-12 minutes until browned all over and cooked through.
- Drain the vegetables, return them to the pan and add the cream or milk and butter and mash well. Stir in the cumin seeds and season well.
- Serve the sausages and mash with some chopped leeks, sautéed in butter and some stock, so that they are juicy and like a sauce.
Nutritional information per portion
- Calories 209(kcal)
- Fat 11.5g
- Saturates 4.8g
- Sugars 0.0g
- Salt 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.