Waitrose

Venison burgers with parsnip mash

Ingredients

800g parsnips

1 tsp black peppercorns

4 Waitrose British Venison Burgers

25g butter

150ml milk

4 tbsp essential Waitrose Cranberry Sauce

200g pack Waitrose Ready to Microsteam Garden Peas, Leeks and Spinach

Method

  1. Peel and thinly slice 800g parsnips and cook in boiling water for 12–15 minutes until tender. Grind 1 tsp black peppercorns and press onto both sides of 4 Waitrose British Venison Burgers. Melt 25g butter in a frying pan and gently fry the burgers for 6–7 minutes on each side until cooked through.
  2. While cooking, drain the parsnips and return to the saucepan with 150ml milk. Mash until smooth and season. Pile the mash onto serving plates and top with the burgers. Add 4 tbsp essential Waitrose Cranberry Sauce and 4 tbsp water to the frying pan. Cook briefly, stirring to make a sauce. Spoon over the burgers and serve with a 200g pack Waitrose Ready to Microsteam Garden Peas, Leeks and Spinach.
Venison burgers with parsnip mash
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1627.576kJ
389kcals
Fat 12.3g
Saturated Fat 5.2g
Carbohydrate 41g
Sugars 23.2g
Salt 1.2g

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This recipe was first published in Thu Dec 09 16:40:39 GMT 2010.