Paleo Bangers and Mash with Onion Gravy

Ingredients

• 8 links Pork Sausages (Paleo)
• 2 large Parsnips
• 1 medium head Cauliflower
• 2 medium Onion
• 1 cup Beef Broth
• 1 tablespoon Arrowroot Starch
• 1/2 cup Coconut Milk
• 2 tablespoons Olive Oil
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Place the 8 links Pork Sausages on a baking sheet and bake or grill them until they are cooked through, which should take about 20 minutes. The sausages should be firm to the touch and browned.
3. 3While the sausages are cooking, peel and chop the 2 large Parsnips and the 1 medium head Cauliflower into roughly equal-sized pieces. Place these chopped vegetables in a steamer basket over boiling water or in a pot of boiling water, and cook until they are very tender when pierced with a fork, about 15-20 minutes.
4. 4Drain the cooked parsnips and cauliflower very well. Transfer them to a food processor. Add the 1/2 cup Coconut Milk, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Process until the mixture is smooth and creamy.
5. 5Peel and thinly slice the 2 medium Onions. Heat the 2 tablespoons Olive Oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply browned and softened, about 20-25 minutes. This process is called caramelizing.
6. 6Pour the 1 cup Beef Broth into the skillet with the caramelized onions. Add the 1 teaspoon Thyme and bring the mixture to a gentle simmer.
7. 7In a small bowl, whisk the 1 tablespoon Arrowroot Starch with 2 tablespoons of cold water until no lumps remain, creating a slurry. Stir this slurry into the simmering gravy in the skillet. Continue to cook, stirring constantly, until the gravy has thickened, about 1-2 minutes. It should coat the back of a spoon.
8. 8Serve the cooked Pork Sausages over the creamy parsnip and cauliflower mash. Spoon the onion gravy generously over the top.

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