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Bangers and Mash

 
One serving costs about $13.67 One serving costs about $13.67 One serving costs about $13.67

$13.67 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,healthy,gluten free side dish
spoonacular Score:84%

Spoonacular Score: 84%

 

Need a gluten free side dish? Bangers and Mash could be an outstanding recipe to try. This recipe makes 1 servings with 2747 calories, 64g of protein, and 20g of fat each. For $13.67 per serving, this recipe covers 76% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. This recipe from Foodista requires dill seed, chicken stock, mustard, and russet potatoes. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Overall, this recipe earns an excellent spoonacular score of 84%. If you like this recipe, take a look at these similar recipes: Vegan Bangers and Low Carb Mash! (Bangers & Mash), Bangers and Mash, and Bangers & Mash.

Ingredients

Servings:
3
3  smoked chicken fat
smoked chicken fat
4
4  whole sweet apples
whole sweet apples
4 medium
4 medium rutabagas
rutabagas
4 large
4 large russet potatoes
russet potatoes
0.5 tsps
0.5 tsps sea-salt
sea-salt
0.5 cup
0.5 cup butter milk
butter milk
0.13 tsps
0.13 tsps nutmeg
nutmeg
0.13 tsps
0.13 tsps white pepper
white pepper
1 tsp
1 tsp light olive oil
light olive oil
2 medium
2 medium onions
onions
1 tsp
1 tsp dill seed
dill seed
1 tsp
1 tsp caraway seed
caraway seed
1 tsp
1 tsp yellow mustard seed
yellow mustard seed
1
1  sweet apple
sweet apple
1 cup
1 cup low sodium chicken stock
low sodium chicken stock
1 cup
1 cup dry red wine
dry red wine
1 Tbsp
1 Tbsp mixed arrowroot
mixed arrowroot
2 Tbsps
2 Tbsps fresh parsley
fresh parsley
4 tsps
4 tsps english dry mixed mustard
english dry mixed mustard
3  smoked chicken fat
3
smoked chicken fat
4  whole sweet apples
4
whole sweet apples
4 medium rutabagas
4 medium
rutabagas
4 large russet potatoes
4 large
russet potatoes
0.5 tsps sea-salt
0.5 tsps
sea-salt
0.5 cup butter milk
0.5 cup
butter milk
0.13 tsps nutmeg
0.13 tsps
nutmeg
0.13 tsps white pepper
0.13 tsps
white pepper
1 tsp light olive oil
1 tsp
light olive oil
2 medium onions
2 medium
onions
1 tsp dill seed
1 tsp
dill seed
1 tsp caraway seed
1 tsp
caraway seed
1 tsp yellow mustard seed
1 tsp
yellow mustard seed
1  sweet apple
1
sweet apple
1 cup low sodium chicken stock
1 cup
low sodium chicken stock
1 cup dry red wine
1 cup
dry red wine
1 Tbsp mixed arrowroot
1 Tbsp
mixed arrowroot
2 Tbsps fresh parsley
2 Tbsps
fresh parsley
4 tsps english dry mixed mustard
4 tsps
english dry mixed mustard
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Equipment

kitchen towels
kitchen towels
baking pan
baking pan
oven
oven
sauce pan
sauce pan
ladle
ladle
pot
pot
kitchen towels
kitchen towels
baking pan
baking pan
oven
oven
sauce pan
sauce pan
ladle
ladle
pot
pot


Instructions

Preheat the oven to 180C. Place the sausages and apples together on a shallow baking pan and bake for 30 minutes. Remove the peel from the apples and mash three reserving one for the sauce below. In a medium saucepan, boil the rutabagas in water to cover for 30 minutes. Drain, return to the same pot, and mash until smooth. In another medium saucepan, bring the potatoes to the boil in water, add 1/4tsp of the salt and cook for 20 minutes. Drain, return to the same pot and place over a very low heat, cover with a kitchen towel and let steam dry for 15 minutes. Mash the boiled potatoes with the buttermilk, nutmeg, white pepper and the remaining 1/4tsp salt until smooth. For the brown onion sauce, while the bangers and mash are cooking, heat the oil in a high-sided skillet on medium high heat, add the onions, dill, caraway and mustard seed and cook, uncovered, 5 minutes without stirring. Add the sliced apple, stir once, cover and cook for 5 minutes. Pour in the stock and wine, stirring and scraping all the pan residues up into the liquid until the bottom of the pan is perfectly clean, and simmer 5 minutes. Remove from the heat, stir in the arrowroot slurry, return to the heat, and bring to a boil to thicken, about 30 seconds. Mash the reserved baked apple, stir into the sauce, and set aside. To serve place one scoop each of the mashed potatoes, apple and rutabaga down the centre of each serving plate. Slice each sausage into quarters lengthways. Ladle some sauce on one side of the mash and top the sauce with three quarters of sausage. Spoon some peas on the other side of the mash. Garnish with parsley and a tablespoon of the mustard mixture next to the sausage.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $13.67
Ingredient
3 smoked chicken fat
4 whole sweet apples
4 mediums rutabagas
4 larges russet potatoes
½ teaspoons sea-salt
½ cups butter milk
⅛ teaspoons nutmeg
⅛ teaspoons white pepper
1 teaspoon light olive oil
2 mediums onions
1 teaspoon dill seed
1 teaspoon caraway seed
1 teaspoon yellow mustard seed
1 sweet apple
1 cup low sodium chicken stock
1 cup dry red wine
1 tablespoon mixed arrowroot
2 tablespoons fresh parsley
4 teaspoons english dry mixed mustard
Price
$0.05
$2.41
$2.37
$1.97
$0.01
$0.24
$0.02
$0.03
$0.05
$0.48
$0.31
$0.25
$0.15
$0.60
$0.72
$3.50
$0.09
$0.32
$0.10
$13.67
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Nutritional Information

Quickview
2747k Calories
64g Protein
20g Total Fat
573g Carbs
100% Health Score
Limit These
Calories
2747k
137%

Fat
20g
31%

  Saturated Fat
5g
34%

Carbohydrates
573g
191%

  Sugar
190g
212%

Cholesterol
15mg
5%

Sodium
1881mg
82%

Alcohol
24g
139%

Get Enough Of These
Protein
64g
129%

Vitamin C
540mg
655%

Vitamin B6
7mg
376%

Potassium
12909mg
369%

Fiber
83g
333%

Manganese
5mg
277%

Phosphorus
2084mg
208%

Vitamin B1
3mg
203%

Magnesium
792mg
198%

Vitamin K
186µg
178%

Folate
627µg
157%

Vitamin B3
31mg
157%

Iron
24mg
135%

Copper
2mg
130%

Calcium
1208mg
121%

Vitamin B2
1mg
104%

Vitamin B5
8mg
84%

Zinc
10mg
69%

Selenium
36µg
52%

Vitamin E
7mg
50%

Vitamin A
1437IU
29%

Vitamin B12
0.79µg
13%

Vitamin D
1µg
11%

covered percent of daily need

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