Italian sausages with apple compote and roasted parsnips
Paleo, Gluten-Free, Soy-Free
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.
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
Calories: 640, Protein: 17 g, Fiber: 12 g, Total Fat: 37 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 4 g, Saturated Fat: 9 g, Cholesterol: 40 mg, Sodium: 1020 mg, Carbohydrates: 65 g, Added Sugar: 6 g.