Parsnip Sundried Tomato Sausages

By vdub

Ingredients

• Sausages:
• 1 small garlic clove minced
• 1/2 a small onion finely chopped
• 1 tsp coconut oil
• 150 g (3/4 cup) cooked smashed (mashed but not pureed) parsnip
• 120 g (2/3 cup) cooked navy/haricot beans
• 3 sundried tomatoes (dry packed and re-hydrated in water) roughly chopped
• 1/2 tbsp fresh rosemary finely chopped
• 1/2 tbsp fresh parsley finely chopped
• 1/4 tsp sea/rock salt
• 1/4 tsp black pepper
• 2 tbsp (15g) ground/milled flax seed
• Cauliflower mash:
• 1/2 a small head of cauliflower blanched
• 2-3 tbsp unsweetened almond milk or non dairy milk of choice
• Sea Salt and Black Pepper to taste
• Pistachio Pesto
• 2 medium cloves garlic, peeled
• 1/2 cup (70g) roasted pistachios
• 1/2 cup (20g) fresh basil
• 2 tablespoons chopped fresh rosemary
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup (60 ml) unrefined cold pressed olive oil
• 2-3 tbsp water (to thin out as desired)
• Makes approx. 125 ml (1/2 cup)

Details

Servings 1
Preparation time 10mins
Cooking time 28mins
Adapted from peachypalate.com

Preparation

Step 1

Instructions

For the Sausages

Saute onion and garlic over a medium heat with the coconut oil for 3-5 minutes.

Set to one side.

Preheat oven to 180C (350F).

Roughly mash the beans with already smashed parsnip.

Mix together onion, sundried tomatoes, parsnip and bean mix, fresh herbs. Stir in the ground flax, salt and pepper and set to one side for 10 minutes.

Divide the mixture in to three and form three large sausages, molding them with your hands.

Place on a non stick baking tray and bake for 15 – 18 minutes (until browned and crisp on the outsides).

Serve on a bed of cauliflower mash, drizzled with pistachio pesto…both below!

For the Cauliflower Mash

Steam cauliflower for 8 minutes; until tender.

Puree with all other ingredients using a hand/stick blender, blender or food processor.

For the Pesto

Place garlic in to food processor to chop. Add in pistachios and process to a fine – pebble crumb.

Add in herbs, lemon juice, salt and pepper and process until finely chopped.

Stream in olive oil while the processor is running. Add more salt and pepper to taste and thin out with water or more olive oil if desired. Store leftovers in the fridge in a seal tight container for up to a week.