Grilled sausage with apple-parsnip purée

Apple-parsnip purée:

Peel 5 parsnips, and boil them until they are soft (a fork should easily poke through). Then take them off the heat, drain the water. Add 1 or 2 peeled and sliced apple(s) into the warm pot with parsnip, then put the lid on and let the apple slices warm up for around 15min.

Add in 2 table spoons of cream, then purée them with a hand mixer. Add salt to taste. You can add milk if you want to get a more fluent texture. Keep it on very low heat while you prepare the others.

Blood orange fennel:

Cut away the green sticks and leaves of 1 fennel, keep the yellow/green leaves for later. Slice the fennel into thin boats.

Heat up a frying pan with some coconut oil or butter. Quikcly fry the fennel slices until they are slightly grilled. Turn the heat down to medium and squeeze in the juice of one blood orange. Stir slightly then put on the lid and let the fennel cook until they are soft, ca. 3-5 min. Add salt to taste.
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Sausage and green beans:

Heat up a frying pan with a bit of oil. Grill the sausages first, until they are nicely tanned (make some cuts on the sausages, so that the fat will come out for the taste of green beans). Then add in green beans and fry them until they are soft and slightly grilled on the skin. Take out the sausages, then add salt and pepper to taste for the beans.
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Now every single part of the dish is ready. Put them together, drizzle the fennel leaves on top as decoration, and the dish is ready to be served.
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