Brandt & Levie Sausage with Root Vegetable Mash
with onion chutney, tomato & fresh herbs
hold for ingredient comm
Tags:
Family
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total30 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
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
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3748 kJ
Calories896 kcal
Fat49.2 g
Saturated Fat22.6 g
Carbohydrate80.8 g
Sugar19.6 g
Dietary Fiber18.8 g
Protein29.3 g
Salt2.8 g
Potassium1850.3 mg
Calcium119.8 mg
Iron1.7 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
•Lid
•Large Pan
•Fryingpan with lid
•Potato Masher
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.
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.
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.
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