Italian sausages with apple compote and roasted parsnips | Sunbasket
Back before the arrival of the potato from the New World, Europeans relied on parsnips as a staple starch. Like all our favorite autumn vegetables
Ingredients
- ¾ pound parsnips
- 1 yellow onion
- Fresh flat-leaf parsley
- ½ pound apples
- 1 lemon
- 1 tablespoon unsalted butter (optional)
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- Two 4-ounce mild Italian pork sausages
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