Forget using spuds in your mash – try this alternative and add a generous dollop of half fat soured cream instead of butter and milk. Check out our recipe for sausages with creamy celeriac and parsnip mash below.

Sausages-&-Celeriac-Mash-2-2

SERVES 4
PREP 20 MINS
COOK 30 MINS

What you need:
8 gluten free pork sausages
1x 500g (1lb) celeriac, peeled, cubed
2 parsnips (175g)
2tbsp olive oil
2 red onions, sliced
1/4 red cabbage, sliced
4tbsp balsamic vinegar
1 beef stock pot
300g tender stem broccoli, trimmed
4tbsp soured cream

What to do:

  • Heat oven to Gas Mark 6, 200C. Put the celeriac and parsnips into a pan of salted water, cover and bring to the boil, then simmer for 20 mins until tender.
  • Line a roasting tin with a non-stick Teflon sheet or baking parchment. Add sausages and roast for 15 mins until golden, turning as needed.
  • Take 2 pans, add 1tbsp olive oil to each, add 1 sliced onion to one and cook very gently to soften. Add the other onion with the red cabbage to another pan with 150ml (1/4pt) water and 1tbsp vinegar, cover and cook both gently for 15 mins.
  • Put the beef stock pot into another pan with the remaining vinegar and 200ml hot water, simmer to reduce to a syrupy gravy for 10 mins, taking care it doesn’t reduce too much!
  • Put the broccoli into a bowl with 2tbsp water and microwave on high for 4 mins until just tender.
  • Drain the celeriac and parsnips, return to the pan with seasoning and soured cream. Mash until smooth.
  • Serve the sausages on the mash, topped with onions, drizzled with gravy, with the broccoli and red cabbage on the side.

Protein per serving: 21g
Fat per serving: 3g
Saturated fat per serving: 12g
Carbohydrate per serving: 18g
Calories per serving: 473

RELATED: SEE MORE LOW CARB RECIPES HERE