Spinach Potato Mash with Beef Meatballs and Gravy
with pumpkin seeds and fresh basil- Mosterd
- Melk (inclusief lactose)
- Tarwe
- Selderij
- Soja
- Ei
- Gluten
- Melk (inclusief lactose)
- Selderij
- Sesamzaad
- May contain traces of allergens
- Pinda's
- Noten
Met dit recept tover je 275 gram groenten per portie op je bord.
Ingredients
100 g
Potatoes
½ piece
Parsnip
1 piece
Shallot
¼ bunch
Scallions
5 piece
Beef meatballs
(Contains: Mosterd May be present: Soja, Ei, Gluten, Melk (inclusief lactose), Selderij, Sesamzaad)
10 g
Pumpkin seeds
(May be present: Sesamzaad, Pinda's, Noten)
25 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
65 g
Baby spinach
5 g
Fresh basil
(May be present: Selderij)
15 g
Crispy fried onions
(Contains: Tarwe May be present: Gluten, Sesamzaad, Pinda's, Noten)
30 g
Veal jus
(Contains: Selderij)
Not included in your delivery
¼ tablespoon
Olive oil
¼ tablespoon
[Plant-based] butter
½ tablespoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Peel or thoroughly wash the potatoes and parsnip and roughly chop.
- Boil the potatoes and parsnip for 9 – 11 minutes, then drain and set aside, leaving the lid on.
- In the meantime, slice the shallot into half rings. Finely chop the scallions.
- Heat a clean large frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
Did you know.. pumpkin seeds contain more magnesium and phosphorus than any other type of nut or seed. Magnesium boosts muscle health while phosphorus helps strengthen bones and teeth.
- Heat a light drizzle of olive oil in the same frying pan over medium-high heat. Fry the beef meatballs and shallot for 6 - 8 minutes, or until done.
- In the meantime, mash the potatoes and parsnip and stir in the scallions.
- Add the herbed cream cheese and mustard to the mash and mix well. Season with salt and pepper to taste.
- Stir the baby spinach into the mash.
- Optional: warm up the mash over low heat and let the spinach wilt down.
- Melt the butter in the frying pan with the meatballs over medium-high heat.
- Add the veal jus and simmer for 1 minute over low heat.
- Cut the basil into fine strips.
- Serve the spinach and potato-parsnip mash on deep plates.
- Top with the beef meatballs and veal gravy.
- Garnish with the toasted pumpkin seeds, basil and fried onions.
