Looking for a great comforting, gluten free meal you can make this weekend? Try this recipe that Dr. Rachel originally retrieved from Paleo Comfort Foods cookbook by Julie & Charles Mayfield but made her own.
Bangers and Mash
- 4 large chicken sausages (you can use your favorite sausage pork, turkey, or chicken)
- 1 tablespoon olive oil
- 2 tablespoons full fat coconut milk
- 1 large onion
- 1 cup mushrooms
- 1 tablespoon arrowroot (similar to corn starch, comes from a natural root and is non GMO unlike corn starch.)
- 1 cup chicken stock
- Splash of balsamic vinegar
- Mashed cauliflower
- Heat a large skillet over medium heat. Sear sausage on each side until browned.
- Add enough water to cover sausage ¾ of the way, and continue cooking until cooked through and water has cooked off.
- Remove sausage to plate.
- Add olive oil, onions, and mushrooms to same pan, scraping up bits from sausages.
- Cook until onions are translucent and somewhat caramelized.
- Add in ¾ of the 1 cup of chicken stock and a splash of balsamic vinegar.
- Take the remaining ¼ cup of chicken stock, 2 tablespoons of full fat coconut milk, and 1 tablespoons arrowroot in a small bowl and stir until arrowroot is completely mixed into the liquid.
- Once mixture is thoroughly combined stir mixture into pan and cook for 2-3 minutes. Stir while mixture thickness. Stop stirring once the mixture is thickened, so you do not end up breaking and thinning out the mixture.
- Add sausage back into onion/mushroom mixture.
- Serve over Mashed Cauliflower with a side of oven-roasted asparagus.
- 1 head of cauliflower
- 2 cloves garlic, crushed
- 1 cup chicken stock
- pepper to taste
- Remove all the florets from the head of cauliflower and cut into small chucks.
- Add cauliflower floret, the crushed garlic and chicken stock in a small saucepan and bring to a boil.
- Reduce heat to medium heat, cover pan and cook for 20 minutes or until cauliflower is tender and easy to mash. Test tenderness of cauliflower with a fork.
- Place cauliflower and garlic and about a ¼ of the liquid from the pan into a food processor. Reserve the rest of the liquid in the saucepan. Puree the cauliflower and add liquid a little at a time until desired cauliflower thickness is attained. The consistency should not be too dry or too liquefied. It should look like the consistency of mashed potatoes.
- Add pepper to taste.