This hearty, cozy pilaf delivers ultimate autumnal vibes. It stars bulgur wheat, an ancient grain we love for its chewy texture and earthy, nutty flavor. The grain’s simmered with stock, smoky-warm spices, and aromatic thyme, then tossed with roasted parsnip, apple, and onion. It’s all topped with slices of of juicy pork sausage for rich, savory notes, then drizzled with a creamy lemon sauce for refreshing brightness.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
Smoky Cinnamon Paprika Spice
Italian Pork Sausage
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Reserve a couple of thyme sprigs for the next step. Strip leaves from remaining stems until you have 1 tsp (2 tsp for 4); mince leaves. Trim, peel, and cut parsnip into ½-inch pieces. Halve, core, and slice apple into ½-inchthick wedges. Halve, peel, and cut half the onion into ½-inch-thick wedges (whole onion for 4). Mince parsley.
• In a small pot, combine bulgur, stock concentrate, reserved thyme sprigs, 1 cup water, half the Cinnamon Paprika Spice (you’ll use the rest in the next step), ½ tsp salt, and a pinch of pepper. (For 4 servings, use 2 cups water and 1 tsp salt.) • Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat.
• While bulgur cooks, toss parsnip, apple, and onion on a baking sheet with a drizzle of olive oil, minced thyme, remaining Cinnamon Paprika Spice, and a big pinch of salt and pepper. (For 4 servings, divide between two sheets; roast on top and middle racks.) • Roast on top rack for 5 minutes, then remove sheet from oven. Carefully add sausage* to same sheet. (For 4, divide sausage between both sheets; once added, swap rack positions halfway through remaining roasting time.) • Return to oven until sausage is cooked through and veggies are browned and tender, 15-20 minutes more.
• Meanwhile, zest and quarter lemon. • In a small bowl, combine sour cream, a squeeze of lemon juice, a pinch of lemon zest, and a big pinch of pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Once everything is done roasting, carefully transfer sausage to a cutting board to rest. • Transfer parsnip, apple, onion, and any juices on sheet to a large bowl. TIP: Those roasty juices add so much flavor to the dish. • Add bulgur, half the parsley, remaining lemon zest, a drizzle of olive oil, and a couple big squeezes of lemon juice. Stir gently to combine. Season with salt and pepper.
• Thinly slice sausage on a diagonal. • Divide bulgur mixture between plates and top with sliced sausage. Drizzle with sauce and sprinkle with remaining parsley. Serve with any remaining lemon wedges on the side.