This is from Hugh Fearnley- Whittinstall’s ” Three Good Things”. I like to make it with Pork and Apple Sausages but any good quality pork sausage will do very nicely. You can swap the parsnips for potatoes- waxy varieties like Pink Fir Apple or Charlotte work well roasted whole in their skins.
Ingredients
- 4-6 parsnips
- 3 medium onions red, white or a mixture
- 1 tbsp olive oil
- 1 tbsp garam masala or medium curry powder if unavailable
- 8-12 pork sausages
- 50 g unsalted butter
- 12 sage leaves optional
- 1 tsp thyme leaves optional
- sea salt and freshly ground black pepper
Servings:
Instructions
- Preheat the oven to 200 C Gas 6. Peel the parsnips and quarter them from root to tip. If they have coarse woody cores cut them out.
- Peel the onions but leave the root end intact. Cut each onion from root to tip into quarters or eighths, depending on the sizr.
- Place the parsnips and onions in a roasting tin, trickle over the oil, sprinkle with the garam masala and season well with salt and pepper.
- Cover the tin tightly with foil and cook in the oven for 30-40 minutes until the onions are tender. Meanwhile, lightly brown the sausages in a frying pan over a fairly high heat for 3-4 minutes.
- Take the roasting tin from the oven and remove the foil. Add the sausages to the tin and dot the butter around. Sprinkle with the herbs if using.
- Return to the oven and roast uncovered for about 20 minutes until the sausages are cooked and everything is golden and starting to caramelise.
- Allow to rest in a warm place for 5-10 minutes before serving with a green salad.
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