2carrotsor another root vegetable, peeled and diced small
1lb450 g potatoes, diced and cooked
2tbspDijon mustard or brown spicy mustard
Juice of ½ lemon
Kosher salt and pepper to taste
1cupraw cashewssoaked in water for at least 2 hours
Salt and pepper
Chopped fresh parsley
In a large saute pan, heat up the olive oil and vegan butter over medium-high heat, throw in the sausages (straight from the freezer) and saute on all sides until golden brown and cooked through.
Remove sausages from pan and place in a bowl, and add in the red onion, leek, red bell pepper, and carrots to the pan keeping the oil from the sausages. Saute for 3-4 minutes until lightly golden and translucent. Remove from pan, and add to the bowl with the sausages.
Add the shiitake mushrooms to the pan with a few cracks of black pepper and saute for another 3-4 minutes.
Return the sausage and vegetable mixture along with the potatoes, Dijon mustard, soy sauce, maple syrup, and fresh lemon juice, stir together and combine well and cook for another couple of minutes until the mixture is heated through.
Serve with horseradish cream, pickled beets, and chopped fresh parsley.
Drain the raw cashews from the soaking water, rinse, and place in a high-speed blender with the water and maple syrup and puree until smooth and creamy. Pour into a bowl and add in the horseradish, combine well and taste.
Season with salt and pepper. Keeps in an airtight container for about one week.
Pytt i Panne https://arcticgrub.com/pytt-i-panne-a-nearly-forgotten-norwegian-classic/