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The other day Meghan and I were watching The Barefoot Contessa. Ina Garten made her husband a late night snack of bangers and mash. Since I already had a great recipe for mashed potatoes, I figured all I needed to do was come up with a vegetarian sausage recipe and I could make a vegetarian version of bangers and mash. With a bounty of fresh vegetables remaining, we threw in some rice and beans, and created a successful version of sausages. They were even KayCee approved!
In a non-stick pan, sauté the onion, fennel and celery root. Season with salt and pepper. Cook for about 10 minutes then add the garlic. Cook for another 5 minutes before adding in the carrots. Season again with salt and pepper. Mix together and cook for 2-3 additional minutes. Transfer the sautéed vegetables to a food processor and pulse until the mix is almost smooth (you do not want any large chunks of vegetables in the mixture).
In a large bowl, mash the kidney beans. Add the oregano and fennel fronds. Mix in the rice and sautéed vegetable mix. Add breadcrumbs and adjust seasoning with salt and pepper, if needed. Add the red pepper flakes to your desired level of heat.
Form into a log.
Cook the sausages in a non-stick pan with a little bit of extra virgin olive oil to brown them on all sides. Serve with the mashed parsnips and potatoes.