Gourmet Bangers and Mash with Parsnip Puree

Parsnip Puree

1. Place the peeled and chopped parsnips in a saucepan, cover with cold water, and add a pinch of salt.
2. Bring to a boil and simmer for 15-20 minutes, or until tender. Drain well.
3. Return the parsnips to the warm saucepan, add the butter and heavy cream. Mash until smooth, or use an immersion blender/food processor for a creamier consistency. Season with salt and pepper to taste. Keep warm.

Red Wine Gravy

1. Heat 1 tbsp of vegetable oil in a saucepan over medium heat. Add the chopped shallots and cook until softened, about 5 minutes.
2. Pour in the red wine and let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan.
3. Add the chicken stock and fresh thyme leaves. Bring to a simmer and cook for 10 minutes, allowing the gravy to thicken slightly. Season with salt and pepper. Keep warm.

Sausages

1. Heat the remaining 1 tbsp of vegetable oil in a frying pan or grill pan over medium-high heat.
2. Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 15-20 minutes.

Assembly

1. Spoon a generous portion of the parsnip puree onto each plate.
2. Place two cooked sausages alongside the puree.
3. Ladle the red wine gravy over the sausages and around the puree. Serve immediately.