Italian Sausage Ragu with Parsnip Mash & Braised Kale
Serves 2 | Crafted with Italian Garlic & Fennel Plant-Based Sausages
Recipe by Chef Tommy
ABOUT THE FLAVOR ORIGIN
For a bolder night in, choose a more daring dish prepared with Plant-Based Italian Sausage, onion, garlic, and tomato.
Ingredients
2 links Field Roast Italian Garlic & Fennel Plant-Based Sausages, crumbled
½ cup veggie stock
¼ cup yellow onion
½ cup diced tomatoes (can)
1 tbsp tomato paste
1 tbsp garlic, minced
¼ cup carrots, peeled and diced in ¼” pieces
¼ cup red wine
1 bay leaf
4 large leaves red kale on the stem
½ pound parsnip, peeled and cut into 1-inch chunks
1 pound Yukon gold potato, peeled
¼ cup oat milk
1/3 cup vegan sour cream
¼ cup vegan butter
2 tsp sea salt (plus more for boiling potatoes)
Pinch of white pepper
¼ cup olive oil
Preparations
Place peeled potatoes and parsnips in a pot and cover with water. Season water with salt. Bring to a boil, and then reduce to a simmer. Cook until potatoes are tender but not falling apart (about 30 minutes). Drain potatoes and set aside.
In a blender or food processor, combine the cooked parsnips, vegan butter, vegan sour cream, and oat milk. Blend until smooth. Mash potatoes using a sturdy whisk or potato masher, until mostly smooth. Fold in the parsnip mixture and sea salt, set aside.
In a Dutch oven or high walled skillet with a lid, add the olive oil, onion, carrot, and bay leaf. Turn heat to medium and sauté vegetables until slightly translucent, stirring occasionally. Season lightly with salt and add the garlic, stir to combine. When garlic becomes fragrant, add the tomato paste and crumbled sausage. Stirring frequently, cook the sausage mixture until the vegetables are fully translucent and contents of pot are very fragrant.
Add the tomatoes, wine, and veggie stock, and reduce heat to low. Stir until everything is fully combined. Place kale on top of simmering mixture and place the lid on the pan. Allow to simmer for 15-20 minutes. Check the bottom of the pan by poking a wooden spoon or spatula through the greens to make sure the mixture is not sticking or scorching to the bottom.
Taste mixture for seasoning and add more salt as needed. Pull the kale leaves off the top of the mixture and move to a plate (they should be soft and saucy), add a scoop of mashed potato, and ladle some of the ragu over the top of the potatoes.
