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Chipolatas with carrot and parsnip mash
Chipolatas with carrot and parsnip mash
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try this flavorful low-calorie mash using parsnips and carrots for a delicious twist!
Ingredients:
  • 600g carrots, peeled, thinly sliced
  • 400g parsnips, peeled, thinly sliced
  • 20g butter
  • 128.75 gm milk
  • olive oil cooking spray
  • 500g extra-lean beef chipolatas (we used Peppercorn brand)
  • 250g sugar snap peas, trimmed
Instructions:
  • In a large saucepan, add carrots and parsnips, then cover with cold water. Bring to a boil over medium-high heat, then simmer uncovered for 20 minutes until parsnips are soft. Drain, return to the pan, and mash with butter and milk until smooth. Keep covered to stay warm.
  • Spritz a spacious non-stick skillet with oil and warm it over medium-low heat. Drop in the chipolatas and cook until done, which should take 15 to 20 minutes. Transfer them to a plate and cover to maintain warmth.
  • Bring a saucepan of water to a boil over medium-high heat. Add sugar snap peas and cook for 1 to 2 minutes until tender. Drain and serve with sausages and mashed potatoes.

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