Parsnip mash with apple
Finnish your meal with this splendid side dish. Perfect with pork chops or sausages
Choucroute garni
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 4 onionssliced
- 200ml white wine
- 100ml white wine vinegar
- 1 tbsp thymeleaves
- 1 star anise
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 2 carrotsdiagonally sliced
- 2 celery stickspeeled to remove the stringy part and cut into 4
- 8 garlic cloves
- 1 medium Savoy cabbagecut into 8 wedges
- 6 German garlic sausages(or good-quality chipolatas)
- 400g whole piece of smoked baconskin removed and cut into large chunks
- 400ml chicken stock
- mashed potatoto serve (optional)
Nutrition: per serving
- kcal736
- fat49g
- saturates21g
- carbs23g
- sugars17g
- fibre11g
- protein36g
- salt4.6g
Method
step 1
Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
step 2
Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
step 3
Once cooked, serve in bowls with mashed potato, if you like.
