Brandt & Levie Sausage with Root Vegetable Mash
with onion chutney, tomato & fresh herbs- Melk (inclusief lactose)
At Brandt & Levie, they prepare their sausages from pigs reared on Dutch soil, and they use their own recipes. This sausage is seasoned with marjoram and garlic.
Ingredients
½ piece
Tomato
200 g
Potatoes
½ piece
Parsnip
40 g
Onion chutney
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
1 piece
Carrot
5 g
Fresh flat leaf parsley & chives
1 piece
Pork sausage with marjoram & garlic
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1 teaspoon
Mustard
¼ piece
Low sodium vegetable stock cube
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Weigh the parsnip.
- Thoroughly wash the potatoes, carrot and parsnip (see Tip).
- Quarter the potatoes and then cut the parsnip and carrot into 2cm chunks.
Tip: you can peel the vegetables if preferred.
- Transfer the vegetables to a large pot or saucepan and cover with water. Crumble in the stock cube (see pantry for amount), bring to a boil and cook for 20 minutes, covered.
- Reserve some of the cooking liquid, then drain and set aside.
- In the meantime, finely chop the fresh herbs and cut the tomato into wedges.
- Heat the olive oil in a frying pan and fry the sausage for 2 - 3 minutes until evenly browned.
- Add the tomato, cover with the lid and allow to cook for 8 - 10 minutes over medium heat, turning regularly.
Did you know... tomatoes are a good source of the antioxidant lycopene. Antioxidants protect our cells and organs against free radicals, which are harmful substances produced by UV radiation and air pollution.
- Mash the vegetables with a splash of milk and a knob of butter.
- Stir in the cheddar and mustard, then season to taste with salt and pepper.
- Serve the mash topped with the sausage and tomato (see Tip).
- Garnish with the fresh herbs and serve with the onion chutney.
Tip: if preferred, pour some of the cooking juices from the sausage and tomatoes over the stew.
