'Stamppot' with Chorizo & Meatballs
with sundried tomatoes & roasted carrots
Chorizo is a type of Spanish sausage that owes its flavour and red colour to a liberal use of paprika.
Tags:
Family
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
4 piece
Beef-pork meatballs with Spanish-style seasoning
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
200 g
Potatoes
1 piece
Carrot
75 g
Sweet potato
½ piece
Onion
20 g
Sundried tomatoes
Not included in your delivery
1 tablespoon
Olive oil
70 milliliters
Low sodium beef stock
1 teaspoon
Mustard
[Plant-based] milk
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3478 kJ
Calories831 kcal
Fat45.5 g
Saturated Fat15.5 g
Carbohydrate76.2 g
Sugar22.5 g
Dietary Fiber13.4 g
Protein31.8 g
Salt2.9 g
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
•Bowl
•Baking Sheet with Baking Paper
•Pan
•Fryingpan with lid
•Potato Masher
Cooking Steps
1
- Preheat the oven to 220°C and prepare the stock.
- Chop the onion.
- Slice the carrot and transfer to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Transfer the carrot to a parchment-lined baking sheet and roast for 15 - 18 minutes or until golden-brown, tossing halfway.
2
- Peel all of the potatoes and cut them into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then boil for 12 - 15 minutes.
- Reserve some of the cooking liquid, then drain and set aside.
3
- Cut the sundried tomatoes into strips and halve the meatballs.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the chorizo for 2 - 3 minutes until browned, then remove from the pan and set aside.
4
- In the same pan, fry the meatballs with the onion for 2 - 3 minutes over medium-high heat until evenly browned.
- Turn the heat to medium-low, then cover with the lid and fry for 5 - 6 minutes or until the meatballs are done. Remove the meatballs from the pan and set aside.
- To make the jus, add the stock to the pan and mix well to combine. Allow to simmer gently until serving.
5
- Mash the potatoes with the mustard, a knob of butter and a splash of milk or cooking liquid as preferred.
- Season to taste with salt and pepper, then stir in the roasted carrot and the sundried tomatoes.
6
- Serve the 'stamppot' on plates, topped with the chorizo and the meatballs.
- Serve with the jus.
