BEEF SAUSAGES WITH PARMESAN SWEET POTATO MASH

Elevate your traditional bangers and mash with this luxe recipe that packs loads of colourful veg. Made with thick beef sausages, parmesan laced sweet potato and a sauteed medley of baby spinach, cherry tomatoes and red onion. So good!

20 Minutes. Healthy Winter Comfort Food. 

Serves 2.

Ingredients
4 x 100g Australian premium beef sausages
1 red onion
500g sweet potato
10 cherry tomatoes
1/4 cup Australian parmesan cheese (grated)
75g baby spinach

Prepare ingredients
Fill kettle with water and bring to the boil. Peel sweet potato and cut into 2cm pieces. Slice onion into 0.5cm strips. Crush garlic.

Cook mash
Add sweet potato to a pot with the boiled water. Cook for 12 – 15 minutes until soft. Remove from the heat, drain the water and allow to steam dry to get rid of any excess moisture. Add butter, parmesan and season to your taste. Mash and set aside until ready to serve.

Cook sausages and spinach
While the mash is cooking, heat a non-stick fry pan to a medium heat with a spray of olive oil. Add the sausages and onions and cook, turning occasionally for 5 minutes or until brown all over. Add the tomatoes and cook for a further 5 minutes until the tomatoes have softened. Remove from pan and set aside. In the same pan add spinach. Season with salt and pepper and add a splash of water. Cook until the spinach has wilted.

To serve
Plate mash and top with sweet potato, sausages, cherry tomatoes and onions.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

July 21, 2016 by Timothy Ryder
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