Asian-Inspired Broccoli-Potato Mash with Sticky Venison Meatballs
with pak choi and beansproutsCalories
:
659 kcalProtein
:
36.2g proteinTotal
:
30 minutesDifficulty
:
EasyExtra Veggies
-30% carbs
Allergens:
- Selderij
- Mosterd
- Gluten
- Tarwe
- Soja
- Sesamzaad
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- May contain traces of allergens
This recipe provides 403 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Potatoes
250 g
Broccoli
½ piece
Pak choi
½ piece
Garlic
½ sachet(s)
Yellow curry spices
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
45 milliliters
Coconut milk
50 g
Beansprouts
120 g
Provençal venison meatballs
(Contains: Gluten, Tarwe)
20 g
East Asian-style sauce
(Contains: Gluten, Tarwe, Soja)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
25 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2759 kJ
Calories659 kcal
Fat36.2 g
Saturated Fat17.2 g
Carbohydrate38.4 g
Sugar8.7 g
Dietary Fiber14.9 g
Protein36.2 g
Salt1.8 g
Potassium1218.8 mg
Calcium148.3 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Large Frying Pan
•Tall-Sided Pan
•Potato Masher
Cooking Steps
1
- Peel or thoroughly wash the potatoes and cut into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then boil for 12 - 15 minutes with the lid on.
- Cut the head of the broccoli into florets and dice the stem.
- Boil the broccoli with the potato for the last 5 - 7 minutes, reserve a small amount of the cooking liquid, then drain and set aside, covered.
2
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
- Crush or mince the garlic.
- Heat a large frying pan over medium-high heat with a drizzle of olive oil. Fry the pak choi stems and garlic for 4 - 6 minutes.
- Add the yellow curry spices, curry powder and the pak choi leaves and fry for more 1 minute. Season with salt and pepper.
3
- Melt a knob of butter in a second frying pan and fry the venison meatballs for 8 - 9 minutes over medium-high heat.
- Deglaze with the water (see pantry for amount), add another knob of butter and the East Asian-style sauce and reduce over medium heat. Season with salt and pepper.
- Meanwhile, mash the potatoes and broccoli with the coconut milk. Mix the pak choi and bean sprouts into the mash and season with salt and pepper. Leave the lid on the pot to keep warm until serving.
4
- Serve the broccoli-potato mash onto deep plates and top with the venison meatballs.
- Drizzle over the sauce and garnish with sesame seeds to finish.
