Italian sausages with apple compote and roasted parsnips

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Italian sausages with apple compote and roasted parsnips

Italian sausages with apple compote and roasted parsnips

Gluten-Free Friendly, Soy-Free, Paleo

2 Servings, 640 Calories/Serving

25–35 Minutes

Back before the arrival of the potato from the New World, Europeans relied on parsnips as a staple starch. Like all our favorite autumn vegetables, the colder the weather, the sweeter they taste. To offset their richness, and for a classic pairing to the pork sausages, here Chef Justine serves them with a tart, fast, apple compote, zingy with fresh lemon zest and juice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound parsnips
  • 1 yellow onion
  • Fresh flat-leaf parsley
  • ½ pound apples
  • 1 lemon
  • 1 tablespoon unsalted butter (optional)
  • 1 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • Two 4-ounce mild Italian pork sausages

Nutrition per serving

Calories 640, Total Fat 37g (47% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 1020mg (44% DV), Total Carb. 65g (24% DV), Fiber 12g (43% DV), Protein 17g
Contains: Milk


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the parsnips

Heat the oven to 425°F.
  • Peel the parsnips; cut them into quarters lengthwise, then into 2-inch lengths.
  • Peel the onion; cut it crosswise into ¼-inch-thick slices and separate into rings.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
On a sheet pan, toss the parsnips and onion rings with 1 tablespoon oil and season generously with salt and pepper. Spread the vegetables in an even layer and roast, tossing once halfway through, until browned and tender, 20 to 25 minutes. Remove from the oven and toss with the parsley.
While the parsnips roast, make the apple compote.


Make the apple compote

  • Cut the apples in half and remove the core; chop the fruit into 1-inch pieces.
  • Using a peeler, remove a 2-inch strip of zest from the lemon. Juice the lemon.
In a pot over medium heat, melt the butter, if using, or warm 1 tablespoon oil until hot but not smoking. Add the apples and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.
Add the maple syrup, cinnamon, lemon zest strip, and 1 tablespoon lemon juice. Season with salt. Cover and cook over low heat, stirring a few times, until the apples are falling apart, 10 to 15 minutes. Check the apples occasionally and, if they seem dry, stir in 2 tablespoons of water. Remove from the heat; discard the lemon zest strip.
While the apples simmer, prepare the sausages.


Cook the sausages

In a frying or grill pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the sausages and cook until well browned and cooked through, 4 to 5 minutes per side.


Transfer the sausages to individual plates with the parsnips and onions. Serve the apple compote on the side.