Sausage & 'Stamppot' with Bacon & Parsnip
one simple recipe with extra flavours for parents!4.0(182)
Calories
:
657 kcalProtein
:
29.6g proteinDifficulty
:
MediumCalorie Smart
Extra Veggies
Family
Allergens:
- Gluten
- Tarwe
- Mosterd
- Soja
- 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)
25 g
Bacon lardons
200 g
Potatoes
½ piece
Onion
½ piece
Leek
½ piece
Parsnip
½ teaspoon
Belgian spice mix
25 g
Piccalilli
(Contains: Gluten, Tarwe, Mosterd, Soja)
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2750 kJ
Calories657 kcal
Fat32.1 g
Saturated Fat13.7 g
Carbohydrate60.7 g
Sugar14.2 g
Dietary Fiber13.9 g
Protein29.6 g
Salt2.4 g
Trans Fat0.2 g
Potassium1663.3 mg
Calcium110.5 mg
Iron1.9 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
- Boil plenty of salted water in a pot or saucepan.
- Peel and roughly chop the parsnip and potatoes, then boil for 12 - 15 minutes. Drain and set aside.
- Meanwhile, chop the onion and slice the leek into thin crescents.
- Heat a clean frying pan over medium-high heat and fry the onion with the bacon lardons for 3 - 4 minutes.
2
- Remove the bacon and onion from the pan with a slotted spoon. Set aside until further use.
- Melt a knob of butter in the same pan over medium-high heat and fry the sausage for 2 minutes until evenly browned.
- Add the leek and fry for 8 more minutes over medium heat, covered, turning regularly.
3
- Mash the potatoes and parsnip with the milk, the Belgian spice mix* and the mustard.
- Season to taste with salt and pepper, then stir in the onion and bacon lardons.
*Take care, this ingredient can quickly become overpowering! Check the amount carefully and add gradually as preferred.
4
- Serve the stamppot on plates and top with the sausage.
- For parents: top with the fried leek and serve the piccalilli alongside.
