Cheesy parsnip, sausage & date traybake

Cheesy parsnip, sausage & date traybake

The sweetness of dates brings a classy contrast to the sausages in this hearty recipe. A generous topping of Parmigiano Reggiano adds a boost of umami and makes the whole dish really sing.

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  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr 10 mins
  • Total time1 hr 20 mins

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Ingredients

  • 6 pitted Waitrose Medjool Dates, roughly chopped
  • 2 tbsp red wine vinegar
  • 5 parsnips, peeled and cut into batons
  • 6 sprig/s thyme, leaves picked
  • 4 tbsp olive oil
  • 2 tbsp wholegrain mustard
  • 300ml chicken stock
  • 12 pork sausages
  • 75g Essential Parmigiano Reggiano DOP, grated
  • 2 x 250g pouches Puy lentils
  • 1 unwaxed lemon, zest and juice
  • 2 x 140g packs red chicory, outer leaves separated, inner leaves shredded

Method

  1. Put the dates in a small bowl and pour over the vinegar; set aside. Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss together the parsnips, thyme, 2 tbsp oil, the mustard and stock. Season and roast for 25 minutes, stirring halfway.

  2. Add the sausages and return to the oven for a further 30-35 minutes, turning the sausages halfway through. Stir in the dates and vinegar, then scatter over the cheese. Bake for a final 5-10 minutes until the cheese has melted and the sausages are cooked through with no pink meat remaining.

  3. Meanwhile, heat the lentils according to pack instruction. Tip into a bowl, then toss with the lemon zest and juice, remaining 2 tbsp oil and all the chicory; season. Divide the lentils and chicory among plates, then top with the cheesy parsnips, sausages and dates.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,105kJ/ 744kcals

Fat

40g

Saturated Fat

12g

Carbohydrates

47g

Sugars

22g

Fibre

11g

Protein

43g

Salt

2.9g

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Overall rating (5/5)

5 out of 5 stars1 rating