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Ingredients

Method

  • STEP 1

    Grill the sausages for 10-12 mins, turning frequently. Meanwhile, peel and roughly chop the parsnips and potatoes, then cook in boiling salted water for about 10 mins. Shred the brussels sprouts, add to the pan for the last 2-3 mins and cook until all the vegetables are tender.

  • STEP 2

    Drain and mash the vegetables, then beat in the milk and mustard with salt and pepper. Serve with the sausages.

RECIPE TIPS
FOR A LOW-FAT SUPPER

Replace the

sausages with boneless, skinless

chicken breasts, brushed lightly with a little

olive oil and seasoned with salt and pepper.

Recipe from Good Food magazine, January 2008

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A star rating of 4.4 out of 5.24 ratings
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