Brandt & Levie Sausage with Root Vegetable Mash
with onion chutney, tomato & fresh herbs
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
