Brandt & Levie Sausage with Root Vegetable 'Stamppot'
with onion chutney, tomato & fresh herbs0.0(0)
Calories
:Â
883 kcalProtein
:Â
28.5g proteinDifficulty
:Â
MediumFamily
Allergens:
- Melk (inclusief lactose)
- Melk (inclusief lactose)
- May contain traces of allergens
Parsnips are actually one of the oldest known vegetables! They were grown as far back as ancient times and were often used as a way of sweetening dishes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Tomato
200 g
Potatoes
½ piece
Parsnip
40 g
Onion chutney
25 g
Grated cheddar
(Contains: Melk (inclusief lactose), May contain traces of allergens, 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
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3693 kJ
Calories883 kcal
Fat49.2 g
Saturated Fat22.5 g
Carbohydrate82 g
Sugar32.8 g
Dietary Fiber15.7 g
Protein28.5 g
Salt2.3 g
Potassium1847.1 mg
Calcium122.3 mg
Iron1.3 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
•Potato Masher
•Lid
•Large Pan
•Fryingpan with lid
Cooking Steps
1
- 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.
2
- Transfer the vegetables to a large pot or saucepan and cover with water, then crumble in the stock cube (see pantry for amount).
- Bring to a boil and cook for 20 minutes, then drain.
- 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. Set aside until serving, covered.
3
- In the meantime, finely chop the fresh herbs.
- Cut the tomato into wedges.
4
- Heat a drizzle of 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.
- Serve the mash topped with the sausage and tomato, along with their cooking juices if preferred. Garnish with the fresh herbs and serve with the onion chutney.
