Veggie Schnitzel with Creamy Mushroom Sauce
with baby potatoes & cucumber salad- Melk (inclusief lactose)
- Soja
- Tarwe
- Gerst
- Gluten
- Mosterd
- May contain traces of allergens
- Selderij
It's worth taking care when you're peeling an onion as the outer layers contain the most nutrients!
Ingredients
250 g
Baby potatoes
½ piece
Onion
½ piece
Garlic
65 g
Mushrooms
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
1 piece
Vegan schnitzel
(Contains: Soja, Tarwe, Gerst, Gluten May be present: Mosterd)
2.5 g
Fresh chives
(May be present: Selderij)
½ piece
Persian cucumber
20 g
Arugula & lamb's lettuce
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
1 teaspoon
Mustard
¼ piece
Low sodium mushroom or vegetable stock cube
30 milliliters
Water for the sauce
1.5 tablespoon
White balsamic vinegar
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan.
- Thoroughly wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Slice the onion into half rings, crush or mince the garlic and slice the mushrooms.
- Boil the baby potatoes for 10 - 12 minutes, then drain and set aside.
- Melt the butter in a deep frying pan over medium-high heat and fry the garlic, onion and mushrooms for 2 - 4 minutes.
- Deglaze the pan with the cream and two thirds of the white balsamic vinegar.
- Add the water and then crumble in the stock cube (see pantry for amounts).
- Season the sauce to taste with black pepper, then allow to reduce for 8 - 10 minutes.
- In the meantime, heat a drizzle of olive oil in a frying pan over medium-high heat and fry the schnitzel for 3 minutes per side.
- Halve the cucumber lengthways and scoop out the seeds, then slice into crescents.
- Finely chop the chives. In a salad bowl, combine the extra virgin olive oil with the mustard and the rest of the white balsamic vinegar.
- Season to taste with salt and pepper, then add the cucumber, lettuce and half of the chives. Toss well to combine.
- Serve the baby potatoes on plates with the veggie schnitzel and salad.
- Garnish with the rest of the chives and serve with a dollop of mayonnaise.
- Serve the mushroom sauce in a small bowl alongside.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.
