Parsnip, nut and cheese bangers with sweet potato mash recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 35 min
Cooking: 15 min

Nutrition per portion

Calories 835 kCal 42%
Fat 46g 66%
  -  Saturates 19g 95%
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  • The ultimate comfort food with a twist – try this tasty vegetarian alternative to bangers and mash


    • 500g (1lb) parsnips, peeled and cut into chunks
    • 75g (2½oz) cashew nuts, chopped, then roasted
    • 100g (3½oz) Cheddar cheese, grated
    • 2 sun-dried tomatoes, chopped
    • 4 tablespoons chopped fresh parsley
    • 90g (3oz) white breadcrumbs
    • 2 medium egg yolks
    • Salt and freshly ground black pepper
    • 2 tablespoons olive oil
    • For the mash:
    • 1kg (2¼lb) sweet potatoes and carrots (about half and half), cut into chunks
    • 1 clove garlic, peeled
    • 4 tablespoons single cream or milk
    • 60g (2oz) butter
    • 2 teaspoons cumin seeds, roasted


    • To make the sausages: Add the parsnips to a pan ofboiling salted water and cook for 5 minutes until just tender. Drain well. Put them back in the pan over a gentle heat to dry out for a minute. Mash them and leave to cool for at least 10 minutes. Add the nuts, cheese, sun-dried tomatoes, parsley, breadcrumbs and egg yolks. Season well. Divide the mixture into 8 and shape it into sausages.

    • For the mash: Add the chunks of sweet potato and carrot and the garlic to a pan of boiling salted water and simmer for about 15 minutes.

    • Meanwhile, heat the oil in a frying pan and cook the sausages for 10-12 minutes until browned all over and cooked through.

    • Drain the vegetables, return them to the pan and add the cream or milk and butter and mash well. Stir in the cumin seeds and season well.

    • Serve the sausages and mash with some chopped leeks, sautéed in butter and some stock, so that they are juicy and like a sauce.

    Top tip for making Parsnip, nut and cheese bangers with sweet potato mash

    You can make the mash with swede instead of sweet potato, if you prefer

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