Smoked Sausage with 'Stamppot'
with Romano beans & onion jus
Romano beans are truly versatile: they can be eaten raw, as a side dish, or added as an ingredient to dishes like this one!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
1 unit
Carrot
50 g
Pre-cut Romano beans
½ unit
Red onion
20 g
Onion chutney
½ unit
Smoked pork sausage
Not included in your delivery
¾ tablespoon
[Plant-based] butter
125 milliliters
Low sodium beef stock
1 teaspoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan.
- Peel the potatoes and cut them into rough chunks. Slice the carrot into rounds of 0.5cm thickness, then boil both for 6 - 8 minutes.
- Remove the sausage from its packaging, then transfer to the pot and cook alongside for 7 minutes.
- Remove the sausage, then drain and set aside.
- Boil plenty of water in a pot or saucepan and boil the Romano beans for 6 - 8 minutes.
- Drain and rinse under cold water, then set aside.
Did you know… Romano beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised.
- Meanwhile, slice the onion into half rings.
- Melt a knob of butter in a frying pan over medium-high heat and fry the onion for 4 - 5 minutes, or until soft.
- Stir in the onion chutney and the stock.
- Allow to reduce for 3 - 5 minutes, uncovered (see Tip).
Tip: try increasing the heat if it's taking too long to reduce, but in this case, be sure not to leave the pan unattended as it may burn.
- Meanwhile, mash the potatoes and carrots with the mustard and a small knob of butter.
- Add a splash of milk if necessary, then stir in the Romano beans and season to taste with salt and pepper.
- Serve the stamppot on plates.
- Top with the sausage and the onion jus.
