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Sticky sausage and parsnip traybake


Serves: 2
timePrep time: 10 mins
timeTotal time:
Sticky sausage and parsnip traybake
Recipe photograph by Dan Jones

Sticky sausage and parsnip traybake

This speedy sausage traybake is on the table in 30 minutes. To bulk it up, serve with mashed carrot and swede

Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
600Kcal
Fat
20gr
Saturates
4gr
Carbs
58gr
Sugars
19gr
Fibre
23gr
Protein
34gr
Salt
1.7gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 4 parsnips, peeled and cut into wedges
  • 1 tsp honey or maple syrup
  • 3 tsp wholegrain or Dijon mustard
  • 1½ tbsp extra-virgin olive oil
  • 4 reduced-fat pork sausages (we used Heck) - use gluten-free sausages if required
  • ½ tbsp sherry or red wine vinegar
  • 1 x 250g pouch cooked Puy lentils
  • 4 handfuls of kale (about 100g)

Step by step

  1. Heat the oven to 220 ̊C, fan 200 ̊C, gas 7. Toss the parsnips with the honey, 1 teaspoon of mustard, 1⁄2 tablespoon of oil and some seasoning. Spread out in a large shallow roasting tin. Add the sausages, pricking each a couple of times with a fork. Roast for 20 minutes, turning halfway.
  2. Meanwhile whisk together the remaining olive oil, mustard and vinegar to make a tangy dressing. Season to taste.
  3. Tip the lentils and then the kale into the roasting tin. Sprinkle over 2 tablespoons of water then return to the oven for a further 3-4 minutes until the kale has wilted and the lentils are heated through. Pour in the dressing then mix everything together to serve
    Tip
    Bulk it up
    Serve with mashed carrot and swede

    Make it veggie
    Substitute your favourite vegetarian sausages

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