Parsnip and
Butterbean Sausages
Source: SW Magazine Nov/Dec 2001
Serves 1
Core recipe
14oz parsnips
chopped
salt and
pepper
4oz canned
butterbeans drained
2tsp mustard
powder
3 spring
onions sliced
1tsp fresh,
chopped rosemary
1 egg
beaten
Frylight
Boil the
parsnips in salted water for 8-10 mins. until soft. Drain well, place in a
bowl with the butterbeans and mustard powder and mash well. Leave to cool.
Add the
spring onions, rosemary and egg. Season well and mix together.
Shape into
3 sausages and fry in Frylight for 10-12 mins. until firm and golden.
Serve.
