Michelle's Freefrom Chicken Sausages with Mashed Roots

Corn, egg, gluten, nightshade, nut, peanut, sesame & wheat free; can be lactose, milk or soya free

Conventionally, ‘mash’ means mashed potatoes - but in fact there is no reason why you should not mash any root vegetable - or any combination of root vegetables. This particular combination worked really well with some of the gluten-free chicken sausages that were lurking in our freezer. But feel free to experiment with other combinations. Just remember that if you are using ‘normal’ potatoes and a food processor, make sure that the normal potatoes make up less than 50% of the total or the mixture with go very gluey.

Serves 6



  • 1 medium celeriac, peeled and cubed
  • 1 medium sweet potato, peeled and cubed
  • 1 medium parsnip, scrubbed and cubed
  • 8-12 gluten/wheat-free sausages of your choice
  • 1 tbsp goat’s or cow’s butter or dairy free spread
  • 1 tbsp goat’s, cow’s or soya cream (optional)
  • sea salt and freshly ground black pepper


  1. Put the root vegetables in a steamer and steam until quite soft - this will probably take around 20 minutes.
  2. Start frying or grilling the sausages.
  3. Tip the vegetables into a food processor, add the butter or spread and ‘whiz’ for several minutes.
  4. Add the cream if you are using it and season to taste.
  5. Serve with the sausages.

Serves 6 - per portion
350cals - 11g protein
25g total fat - 15g sat / 7g mono / 3g poly
20g carbohydrate of which 6g sugar
5g fibre - 728mg sodium / 1.8g salt

Good Source of: Vitamin B12 & C

We have over 800 delicious freefrom recipes on this site all of which are gluten free, most of which are dairy and lactose free and many of which are free of most other allergens. Please go to the following sections to try them out: