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Sausages with crispy leeks, mustard mash, red wine sauce and honey-glazed parsnips
Fruit and vegetables
2 large
parsnips
, scrubbed, trimmed and cut into quarters
3
shallots
, finely chopped
2
garlic
cloves, crushed or finely chopped
1 fresh
rosemary
sprig, left whole
3
floury potatoes
, peeled and quartered
1
leek
, trimmed, cut in half lengthways and finely sliced
Tins, packets and jars
1 tbsp
Dijon mustard
1 tbsp
wholegrain mustard
Cooking ingredients
2 tbsp
honey
1–2 tbsp
olive oil
2 tbsp
oil
2 tbsp
olive oil
2 tbsp
balsamic vinegar
1 tbsp
flour
1 tbsp
brown sugar
, plus extra if needed
300ml/10fl oz
beef stock
salt and freshly ground
black pepper
2 tbsp
vegetable oil
Dairy, eggs and chilled
2 tbsp
butter
50ml/2fl oz
single cream
1 tbsp
butter
Meat, fish and poultry
4 Cumberland
sausages
Other
190ml/6½fl oz
red wine
Back to recipe
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