Celeriac 'Stamppot' with Pork Sausage
one simple recipe with extra flavours for parents!4.5(152)
Calories
:
683 kcalProtein
:
29g proteinDifficulty
:
MediumCalorie Smart
Extra Veggies
Family
-30% carbs
Allergens:
- Selderij
- Mosterd
- Selderij
- Soja
- Gluten
- Ei
- May contain traces of allergens
Easily adapt this recipe to suit younger palates without compromising on flavour on your own plate. Keep it simple for the kids and enjoy the special ingredients that we've added just for you!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Pork sausage
(Contains: Mosterd, Selderij, Soja, Gluten, Ei, May contain traces of allergens)
200 g
Potatoes
½ piece
Red onion
125 g
Chestnut mushrooms
50 g
Spinach
¼ teaspoon
Belgian spice mix
75 g
Celeriac cubes
(Contains: Selderij)
Not included in your delivery
1 teaspoon
Mustard
1.25 tablespoon
[Plant-based] butter
50 milliliters
Low sodium beef stock
½ tablespoon
Olive oil
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2857 kJ
Calories683 kcal
Fat40.8 g
Saturated Fat17.4 g
Carbohydrate46.5 g
Sugar5 g
Dietary Fiber14.1 g
Protein29 g
Salt2.1 g
Trans Fat0.1 g
Potassium1230.8 mg
Calcium75 mg
Iron2.2 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
•Fryingpan with lid
•Tall-Sided Pan
•Potato Masher
Cooking Steps
1
- Prepare the stock and weigh the celeriac.
- Peel the potatoes and cut into rough pieces.
- Transfer the potatoes and celeriac to a pot or saucepan, then submerge with water.
- Cover with the lid, then bring to the boil and allow to cook gently for 15 - 18 minutes. Drain and set aside when finished.
2
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the sausage for 2 minutes until evenly browned, then cover with the lid.
- Fry for 8 minutes over medium heat, turning regularly.
3
- Slice the onion into half rings. Halve the mushrooms or cut any larger ones into quarters.
- Take the sausage out of the pan and set aside.
- Add a small knob of butter to the same pan and fry the mushrooms for 5 - 7 minutes over high heat.
- Lower the heat, then add half of the onion and fry for 3 more minutes.
4
- To the mushrooms, add the stock and half of the mustard.
- Allow to reduce for 5 minutes so as to make a jus, then add the sausage and allow to simmer for 3 minutes.
- Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the rest of the onion for 2 - 3 minutes, then gradually add the spinach and allow to wilt and reduce.
5
- In the meantime, mash the potatoes and celeriac with a knob of butter and a splash of milk.
- Stir in the Belgian spice mix* and the rest of the mustard.
- Season to taste with salt and pepper.
*Take care, this ingredient can quickly become overpowering! Check the amount carefully and add gradually as preferred.
6
- For kids: serve some of the mash on plates.
- For parents: stir the spinach into the rest of the mash, then serve on plates and top with the mushroom jus.
- Top both with the sausages.
