Thick Roots

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

1 kg carrot (s), parsley roots, parsnips, celery (roots as desired)
2 kg potato (s)
6 sausages (Mettenden, cooked sausages)
2 teaspoons sugar
1 packet parsley, frozen
salt and pepper

Instructions

Peel the potatoes and roots and cut into cubes. Put the sausages in a saucepan with water and cook until cooked. Remove the sausages and then mash the potatoes and roots (do not puree). Add parsley and season with sugar, pepper and salt.
The root thick stew should taste slightly hot and sweet after completion, then it is exactly right.
Serve with the sausages.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.