Italian Sausage Ragu with Parsnip Mash & Braised Kale | Field Roast

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
• 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