Ingredients
- 900g parsnips, peeled, coarsely chopped
- 60g butter, at room temperature, chopped
- 125ml (1/2 cup) buttermilk
- Pinch of ground nutmeg
- 12 (about 1kg) beef sausages
- 2 garlic cloves, crushed
- 2 tbs chopped fresh oregano
- 1 tbs olive oil
- 500g button mushrooms, trimmed
- 125ml (1/2 cup) red wine
Description
Beef Sausages With Parsnip & Buttermilk Mash & Red Wine Mushrooms Recipe - Preheat Oven To 200°C. Cook The Parsnip In A Large Saucepan Of Boiling Water For 15 Minutes Or Until Tender. Drain. Place The Parsnip And Half The Butter In The Bow
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