Here the mash is made with carrots and swede, as well as potato, to help increase your intake of vegetables.
• four (or 300g) carrots, chopped
• 300g swede or turnip, cut into chunks
• 700g potatoes, cut into chunks
• eight reduced-fat sausages
• 1 tsp vegetable oil
• 1 large red onion, thinly sliced
• 100ml reduced-salt vegetable or chicken stock
• 200ml cold water
• one tbsp fresh parsley, chopped
• one tsp dried mixed herbs
• two tbsp cornflour blended with one tbsp of cold water
• one pinch ground black pepper
1. Cook the carrots, swede or turnip and potatoes in a large saucepan of gently boiling water for about 20 minutes, until tender.
2. Swap sweet potato or butternut squash for the swede, to make a change.
3. Meanwhile, preheat the grill. Arrange the sausages on the grill rack and start to cook them when the vegetables have been cooking for 10 minutes. Grill them for 10-12 minutes, turning often.
4. Make the recipe with vegetarian sausages if you prefer.
5. At the same time, start to make the red onion gravy. Heat the vegetable oil oil in a large non-stick frying pan and add the onion, cooking until soft and lightly browned – about 3-4 minutes.
6. Pour in the stock and water, add the herbs, then simmer for 4-5 minutes. Add the blended cornflour and stir until thickened. Keep hot over a low heat.
7. Drain and mash the vegetables, seasoning with black pepper. Serve two sausages per person with the red onion gravy.
To download an infosheet of this recipe please click here.
Information for this has been taken from www.nhs.uk/change4life-beta under crown copyright