Sausages & Potato-Carrot Mash

📝 Ingredients

• 8 chicken sausages (about 65 g each)
• 800 g floury potatoes
• 4 carrots (about 100 g each)
• 200 ml semi-skimmed milk
• 20 g unsalted butter
• 600 g frozen green beans
• 1 garlic clove
• 1 tbsp rapeseed oil
• 4 tsp Dijon mustard (to serve)
• Salt, black pepper, grated nutmeg

🍴 Utensils

• Large saucepan
• Large frying pan with lid
• Potato masher
• Peeler
• Cutting board and knife

📖 Steps

1. Peel the potatoes and carrots, then rinse them. Cut the potatoes into quarters and the carrots into 1 cm rounds: carrots are denser and cook more slowly, hence the smaller pieces.
2. Put the vegetables in a large saucepan, cover with cold salted water and bring to the boil. Cook for 20 to 25 min over a medium heat, until the tip of a knife slides into the carrot rounds with no resistance at all.
3. Meanwhile, heat half the oil in a large frying pan over a medium heat. Cook the sausages for 12 to 15 min, turning them every 2 to 3 min, until browned all over and no longer pink in the middle. Avoid a high heat, which makes them burst.
4. Set the sausages aside on a plate covered with foil. In the same pan, add the rest of the oil, the crushed garlic clove and the green beans straight from frozen. Cover and cook for 8 min over a medium heat, then uncover and stir-fry for 3 to 4 min to evaporate the water. Season with salt and pepper.
5. Warm the milk in the microwave for 1 min: cold milk cools the mash and makes it gluey. Drain the vegetables thoroughly, return them to the empty saucepan and leave over a low heat for 1 min to steam off the remaining moisture.
6. Mash the vegetables with a potato masher or a fork, never in a blender, which makes the mash gummy. Stir in the butter, then the hot milk little by little, until you have a soft, smooth mash. Season with salt, pepper and a good pinch of nutmeg.
7. Return the sausages to the pan with the beans for 1 to 2 min to reheat. Serve each plate with a generous portion of mash, green beans, 2 sausages and 1 tsp mustard on the side.