Cumberland Sausages and Parsnip Mash
with Rosemary Roasted Carrots and Red Wine Jus
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Our Cumberland Sausages & Parsnip Mash adds parsnips to potato mash for a festive twist on bangers and mash. Serve with rosemary roasted carrots and red wine jus for extra cosiness. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Baking Potato
3 unit(s)
Parsnip
2 unit(s)
Garlic Clove
3 unit(s)
Carrot
1 sachet(s)
Dried Rosemary
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
200 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer).
Trim the parsnip, then halve lengthways (no need to peel). Chop into 2cm chunks.
Peel the garlic, but keep the cloves whole.
When boiling, add the potatoes, parsnips and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto one side of a large baking tray. Drizzle with oil, sprinkle over the rosemary and season with salt and pepper. Toss to coat, then spread out in a single layer.
Pop the sausages onto the other side of the baking tray. TIP: Use two baking trays if necessary. IMPORTANT: Wash your hands and equipment after handling raw meat.
When the oven's hot, bake the sausages and carrots on the top shelf until the sausages are golden brown and cooked through and the carrots are tender, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Turn the sausages and carrots halfway through.
Meanwhile, pour the water for the jus (see pantry for amount) into another small saucepan. Bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-low. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins.
Once thickened, remove from the heat and cover to keep warm. Add a splash of water if it's a little too thick. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Once the potatoes and parsnips are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Cover with a lid to keep warm.
When everything's ready, transfer the sausages and carrots to your plates.
Share out the mash alongside (reheat first if needed) and spoon over the red wine jus to finish (reheat the jus first if needed).
Enjoy!
