Chicken Sausages with Carrot Mash
with broccoli, ketjap jus & gomashio4.0(1K)
Calories
:
529 kcalProtein
:
27.2g proteinDifficulty
:
MediumCalorie Smart
Extra Veggies
Family
High Protein
Allergens:
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Selderij
The most commonly used variety of ketjap is ketjap manis. Did you know that "manis" means "sweet" in Indonesian?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
1 piece
Carrot
½ piece
Red onion
2 piece
Chicken sausage
125 g
Broccoli
10 g
Ketjap manis
(Contains: Soja, Gluten, Tarwe)
¼ sachet(s)
Gomashio-herb mix
(Contains: Sesamzaad, Selderij)
Not included in your delivery
60 milliliters
Low sodium chicken stock
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1 tablespoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2213 kJ
Calories529 kcal
Fat20.7 g
Saturated Fat7.4 g
Carbohydrate58.4 g
Sugar16.6 g
Dietary Fiber14 g
Protein27.2 g
Salt2.4 g
Potassium1475.7 mg
Calcium109.5 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
•Pan
•Fryingpan with lid
•Potato Masher
Cooking Steps
1
- Prepare the stock.
- Wash or peel the potatoes and carrots, then cut into rough pieces.
- Transfer to a pot or saucepan and cover with water, then boil for 12 - 15 minutes.
- Reserve some of the cooking liquid when finished, then drain and set aside.
2
- Slice the onion into half rings.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the sausages for 3 - 4 minutes until evenly browned.
- Add the onion, then cover with the lid and reduce the heat to medium. Fry for 6 - 7 minutes or until the sausages are done, turning regularly.
3
- Boil plenty of salted water in a pot or saucepan.
- Cut the head of the broccoli into florets and dice the stem.
- Boil the broccoli for 5 - 7 minutes.
- Drain and season with salt and pepper, then set aside.
4
- Add a knob of butter to the sausages, along with the ketjap and half of the mustard.
- Mix well, then deglaze with the stock.
- Set the heat to low and allow to reduce until serving.
5
- Mash the potatoes and carrots with the rest of the mustard and a splash of milk or cooking liquid as preferred.
- Season to taste with salt and pepper.
6
- Serve the carrot mash and the broccoli on plates.
- Garnish with the gomashio-herb mix and serve the sausages alongside.
- Pour over the jus to finish.
