I know it’s not quite Autumn yet… but I can’t help craving more warm and comforting meals as the Summer is coming to an end. I’m always quite happy to see the back of Summer though. To me it means allergies, uncomfortable heat, overcrowding of people and the nuisance of having to carry around sunglasses, sunscreen AND an umbrella & raincoat, just in case. So yes, I’m Summer’s equivalent to the Grinch and say “Roll on Autumn and Winter!”
About a year ago, I came across a recipe for apple & parsnip mash in a Waitrose magazine and made it plenty of times throughout the colder months, served with sausages and gravy. I couldn’t get enough of it! It’s a very satisfying meal and has the perfect balance of flavours and textures. It was lovely to try it again and I’m sure I’ll be cooking it lot’s more throughout Autumn and Winter, my favourite seasons. Yep, I’m definitely not a Summer person.
The original recipe called for a pinch of garam masala added to the mash, which was lovely but didn’t quite go with the rest of the dish so I’ve left it out. If you’re not a fan of parsnips
, then you can substitute potatoes or celeriac, both of which would also work lovely with this recipe!
Who else is looking forward to cosy, comforting Winter cooking?
- 6 sausages
- 1 red onion, chopped finely
- 2 tsp palm sugar (or brown sugar)
- 2 tsp arrowroot powder
- 300ml (1 + 1/4 cup) beef stock
- 350g (about 6 medium) parsnips, peeled and chopped roughly
- 1 handful of dried apple slices
- 3 salad onions, chopped finely
- 3 tbsp natural yoghurt
- Salt & pepper, to taste
- Preheat the grill and when it's heated, add the sausages. Grill for 15 minutes, turning occasionally.
- Meanwhile, boil the parsnips for 10 minutes or until tender.
- In a separate pan, heat with olive oil and add the red onion slices. Sprinkle over the palm sugar and fry for about 10 minutes until the onions start to caramelize.
- When the parsnips are ready, drain and return to the pan. Add the yoghurt and apple slices then blend with a hand blend or mash until combined and smooth. Season to taste and stir in the salad onions.
- When the onions are caramelized, add the arrowroot powder and stir until it's thickened. Pour over the stock, bring to the boil then lower the heat and let simmer for 5 minutes.
- Transfer the mash to the plate and place the sausages on top. When the gravy is ready, pour over and enjoy!