Roasted Italian sausages, bell pepper, and broccoli with celery root mash
Paleo, Gluten Free, Dairy-Free, Soy-Free
25 – 35 Minutes
In this clever, healthy twist on the Italian-American classic of sausages with bell peppers, instead of pan-frying them, we roast them along with slender broccoli florets for a boost of antioxidants and flavor. Then we dress the warm mixture right out of the oven with sherry vinegar and Urfa biber, a mild Turkish pepper, to take it over the top.
- ½ pound broccoli crowns
- 1 red bell pepper
- Two 4-ounce fresh mild Italian pork sausages
- 1 celery root
- 1 or 2 shallots
- Fresh thyme
- 1 cup vegetable broth
- Fresh flat-leaf parsley
- 2 teaspoons sherry vinegar
- ½ teaspoon Urfa biber (optional)
Roast the sausages, broccoli, and bell pepper
- Cut the broccoli into long florets.
- Remove the stem, ribs, and seeds from the red bell pepper; cut the pepper into 1-inch-wide strips.
While the sausages and vegetables roast, prepare the celery root mash.
Cook the celery root mash
- Place the celery root on its rounded side; using a sharp knife, trim off the ends. Stand it upright on a cut end and cut away the peel in strips, following the contours of the root. Cut the flesh into quarters, then cut the quarters into ¼-inch-thick slices.
- Peel and thinly slice the shallots.
- Strip the thyme leaves from the stems.
While the celery root cooks, finish the sausages and vegetables.
Dress the sausages and vegetables
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Chef’s Tip If you prefer a smooth puree to a coarse mash and don’t mind the extra cleanup, in Step 2, puree the parsnip mixture in a blender or food processor.
Nutrition per serving: Calories: 690, Protein: 24g, Total Fat: 51g, Monounsaturated Fat: 28g, Polyunsaturated Fat: 6g, Saturated Fat: 15g, Cholesterol: 85mg, Carbohydrates: 33mg, Fiber: 9g, Sugar: 9g, Added Sugars: 0g, Sodium: 1550mg