Steak Haché with Spicy Sweet Potato Mash
with garlicky green beans & pumpkin seeds
Zoete aardappels lenen zich uitstekend voor een puree. Door rode peper toe te voegen geef je hem extra pit!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
225 g
Sweet potato
100 g
Potatoes
1 piece
Garlic
½ piece
Red chili pepper
150 g
Green beans
5 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
1 piece
Steak haché
(May be present Soy, Gluten, Milk, Egg, Mustard, Celery)
1 piece
Shallot
1 pinch
Nutmeg
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
1 tablespoon
Water
½ tablespoon
[Plant-based] butter
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in a pot or saucepan for the potatoes and crumble in the stock cube (see pantry for amount). Weigh both types of potatoes, then wash or peel them, cut into rough chunks and boil for 12 - 15 minutes. Reserve a small amount of cooking liquid, then drain and set aside.
In the meantime, chop the shallot and crush or mince the garlic. Deseed and finely chop the red chili pepper*. Grate a pinch of nutmeg.
Discard the tips of the green beans and then cut in half. Heat the olive oil in a frying pan over medium-high heat. Fry the garlic, shallot and green beans for 2 - 5 minutes. Season to taste with salt and pepper, then add the water (see pantry for amount).
*Take care, this ingredient is spicy! Use as preferred.
Cover with the lid and fry for 6 minutes, covered. Remove the lid and fry for 4 - 6 minutes or until al dente (see Tip). Add a pinch of nutmeg as preferred and season to taste with salt and pepper. Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
Tip: if you'd prefer the beans to be softer, add more water and continue cooking as needed.
Melt the butter in the same pan over medium-high heat. Fry the steak haché for 2 - 3 minutes per side until done, or longer if you would prefer it to be less rare. Remove the steak haché from the pan (see Tip). Season with salt and pepper, then allow to rest under aluminium foil.
Tip: if you want to make a jus, deglaze the pan with 30ml water per person. Mix well and serve with the mash later.
Mash the potatoes with a splash of milk and some of the reserved cooking liquid as needed. Stir in the chili pepper and some butter if preferred, then season to taste with salt and pepper.
Serve the mash on plates. Serve with the green beans and the steak haché. Garnish with the pumpkin seeds.