Linda McCartney Foods - Linda McCartney Rosemary & Red Onion Sausages with Mashed Cauliflower and Parsnip

Difficulty: 1
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4

Description

Why not give our delicious twist on an old family favourite, bangers and mash a go? Quick, tasty and sure to please this mid-week meal option is perfect for your busy family.

Method

Boil the parsnips in a large pan of salted water for 15 mins, then add the cauliflower. Boil for 5 mins more or until the vegetables are tender. Drain and steam-dry for 5 mins.
Meanwhile, make the gravy. Heat the oil in a large frying pan over a medium heat.
Add the onions and rosemary, and cook for 15 mins, stirring frequently.
Sprinkle over the flour, stir well and cook for 1 min.
Pour in the stock and simmer for 5 mins, stirring occasionally, until slightly thickened.
Season to taste. Set aside and keep warm.
Put the Linda McCartney Rosemary & Red Onion Sausages on a baking tray and cook as per pack instructions for 14-16 mins.
Cook the peas in a pan of boiling water for 3 mins. Drain and set aside.
Mash the parsnips and cauliflower until smooth, then add the soy milk and vegan butter. Mash again to combine.
Divide the mash between 4 shallow bowls and top each with 2 sausages and the peas.
Spoon over the gravy to serve.

8 Linda McCartney Rosemary & Red Onion Sausages
200g Parsnips, peeled and cut into chunks
500g Frozen cauliflower florets
1 tbsp Olive oil
2 Small red onions
A pinch Rosemary sprigs
1 tbsp Plain flour
1 vegetable stock cube, made up to 375ml
300g Frozen peas
100ml Plant based milk
25g Vegan butter

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