Ingredients
Scale
- 1 package Irish bangers (or similar pork sausage)
- 3–5 potatoes – russets are best
- 2 parsnips
- 1 turnip
- 1 rutabaga
- 3–4 carrots
- 1–2 sweet potatoes
- 4–6 cloves roasted garlic
- 2 Tbsp butter
- 2 Tbsp heavy cream
- Freshly grated nutmeg
- Salt & Pepper
Instructions
- Begin browning the bangers over low-medium heat – on my induction cooktop 3 was the perfect setting
- Roll bangers every couple minutes so they develop a deep brown colouring on all sides
- Peel the root vegetables and cut into pieces
- Boil veggies until tender
- Drain, and then mash with butter and cream, add the roasted garlic, then stir in nutmeg and season to taste. Don’t over-mash or you will miss all the beautiful colours.
- When bangers reach 170 degrees internal temperature, allow them to rest on a papertowel for a few moments before serving
