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.
- 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
Prep and cook the parsnips
- 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.
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.
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
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.