This is a very pleasing winter warmer and easy to prepare too. Warm your cockles thoroughly by washing it down with a Red Jura, whose notes of black fruit and spices will stand up to the smoked sausage. The tannic structure will remain velvety and therefore it won’t upset the delicacy or creaminess of the parsnip puree. Or, if you prefer a glass of white, a Côte-du-Jura Savagnin will go very well with scrumptious French sausages.
- 2 Montbéliard sausages
- 2 parsnips
- 4 small potatoes
- 5cl of crème fraîche
- 10g crushed pistachios
- Thyme sprigs
1Cut the Montbéliard sausages into thin slices.
2Sauté them in olive oil over high heat. Add the crushed pistachios.
3Peel parsnips and potatoes and cook for 8 minutes in boiling salted water.
4Crush the parsnips and potatoes together and mix with the crème fraîche. Place sausage slices on top, sprinkle with pistachios and decorate with sprigs of thyme.
For more, visit www.saucisse-montbeliard.com