Quick (25 min) - High Fiber - Pork - use EID: Turnip
topped with porc sausage and mushroomsCalorieën
:
702 kcalEiwit
:
38.3g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkFibermaxxing
Allergenen:
- Hazelnoten
- Mosterd
- Selderij
- Soja
- Gluten
- Ei
- Kan sporen van allergenen bevatten
- Pinda's
- Noten
- Sesamzaad
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
100 gram
Meiraap
½ stuk(s)
Ui
1 stuk(s)
Varkensboerenworst
(Kan bevatten: Mosterd, Selderij, Soja, Gluten, Ei)
½ pak(ken)
Gemengde bonen
100 gram
Aardappelen
5 gram
Verse bladpeterselie en bieslook
1 stuk(s)
Knoflookteen
75 gram
Champignons
½ zakje(s)
Siciliaanse kruidenmix
10 gram
Hazelnoten
(Bevat: Hazelnoten Kan bevatten: Pinda's, Noten, Sesamzaad)
Zelf toevoegen
½ el
Olijfolie
naar smaak
Peper en zout
100 ml
Water
¼ stuk(s)
Zoutarm runderbouillonblokje
½ el
Wittewijnazijn
Benodigdheden
•Grote hapjespan met deksel
•Koekenpan
Instructies
1
- Peel and dice the turnip.
- Heat a drizzle of olive oil in a large deep frying pan with a lid over medium-high heat and bake the turnip for 2-3 minutes.
- In the meantime finely chop the onion and crush or mince the garlic.
- Add the garlic and onion to the turnip and fry for another minute.
2
- Wash and dice the potatoes.
- Add the potato, water and the stock cube (see pantry for amounts) to the vegetables. Bring to a boil, cover with the lid, lower the heat and let stew simmer for 8-10 minutes.
- In the meantime cut the mushrooms into quarters.
3
- Heat a frying pan over medium-high heat, without oil. Squeeze the sausage meat out of its skin directly into the pan. Fry for 1 - 2 minutes, separating the meat as you do so.
- Add the mushrooms and fry for another 4-5 minutes.
- Drain and add the mixed beans to the turnip and potatoes. Heat for 2 more minutes.
4
- Roughly chop the hazelnuts. Heat a small frying pan over medium-high heat and fry the hazelnuts, without oil, until they start to brown.
- Finely chop the parsley and chives.
- In a small bowl mix the fresh herbs and the white wine vinegar. Season to taste with salt and pepper.
- Serve the stew in a deep bowl with the sausage and mushrooms on top. Top it off with the herbs and the hazelnuts.
