Parsnips with Chimichurri & Walnut
Rated 5 stars in the Field Kitchen
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45
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Serves 4
30 mins
Serves 4
What you'll need…
- 2 tablespoons olive oil
- 8 sausages of your choice
- 1 onion, finely chopped
- 1 tablespoon rose harissa paste
- 1 tablespoon Dijon mustard
- A good pinch of dried oregano
- A good pinch of granulated sugar
- 1 x 400g tin plum or chopped tomatoes
- 1 jar of canned Butter Beans
- 120g cavolo nero, or other greens of choice such as baby spinach leaves or kale
- 3 Potatoes
- 100ml vegetable stock
The method
1
Heat a splash of olive oil in a frying pan, add the sausages and cook on a medium-high heat until browned all over.
2
While the sausages are cooking, prepare your potatoes by peeling and chopping them into quarters. Once the sausages are cooked, transfer them to a plate to add back in later.
3
Add a little more oil to the pan if necessary, add the onion and cook on a low heat for a few minutes until beginning to soften.
4
Add the harissa paste, mustard, oregano, tomatoes, sugar, butter beans, veg stock, and potatoes, bring to a boil and cook until the potatoes are soft (add a splash of water if the sauce reduces too much).
5
Prepare the cavolo nero by removing the central stem and shred the leaves. We advise not to eat the core as it's generally quite tough! Add the cooked sausages and chopped up leaves to the sauce.
6
Cook for a few minutes or until the cavolo nero is soft, and serve with some buttery crusty bread!
Recipe inspired by Bold Bean Co.
