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Beef sausage stroganoff with parsnip mash

500g beef sausages
1 tablespoon oil
2 onions, finely sliced
1 clove garlic, minced
25g butter
250g sliced mushrooms
1 tablespoon tomato puree
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
150ml beef stock
75ml double cream
2 teaspoons Dijon mustard

Heat the oil in a large pan and add the sausages. Cook to seal on both sides and then add the onions and garlic. Cook until golden. Add the mushrooms and dot the butter around the pan. Cook until the mushrooms are golden and mix in the tomato puree. Add the Worcestershire sauce, vinegar and stock and cook until the stock has reduced by half. Add the cream and mustard and cook to spoon coating consistency. Check seasoning.

Parsnip mash
1kg peeled potatoes
200g parsnips, peeled and chopped
200ml whole milk
Salt to taste
25g butter

Boil the potatoes.
Place the parsnips in a pan and cover with the milk. Season with salt and place parchment on top. Cook gently until parsnips are soft. Blend to a smooth puree. Drain the potatoes well and mash with the butter. Mix in the parsnip puree and check seasoning.