Sausage with Parsnip Mash and Mushrooms

Bangers and mash are a classic English dish, but you don’t have to indulge in potatoes to enjoy some delicious mash.

Sweet potatoes, or, as in this recipe, parsnip, is also perfect. Of course, this meal is high in carbs than most paleo preparations, but from a natural source and in a reasonable quantity, it shouldn’t be any problem.

This meal is especially great as an after workout meal or when you need some quick energy for the rest of your day. This recipe serves about 6 people.

Ingredients

• 12 large good quality 100% beef or pork sausages;(MUST BE 100%)

• 2 garlic cloves, minced;

• 2 lb parsnip, coarsely chopped;

• 2 tsp cooking fat;

• 5 tbsp butter or ghee;

• 1 lb button mushrooms;

• 1/2 cup coconut milk or heavy cream;

• 2 tbsp chopped fresh oregano;

• Pinch of nutmeg;

• Salt and pepper to taste;

• Boil the parsnips for about 15 minutes, until soft.

• Drain the water, add half the butter, the coconut milk or heavy cream, a pinch of nutmeg and salt and pepper to taste and mash well with a potato masher. You can also use a food processor for convenience. Reserve the mashed parsnips in the covered pot so they stay warm.

• Heat a large skillet over medium heat and cook the sausages in a large skillet with the cooking fat for about 15 minutes, turning occasionally.

• Set the sausages aside and add the mushrooms to the already hot skillet with the other half of the butter. Cook until well browned, about 5 minutes and add the chopped oregano.

• Serve the mashed parsnips covered with the sausages, mushrooms and all the drippings.

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