Veggie Schnitzel in Creamy Parmesan Sauce
with Sicilian-style herbs, broccoli, green beans & potatoes4.0(228)
Calories
:
690 kcalProtein
:
25.1g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Veggie
Fibermaxxing
Allergens:
- Soja
- Tarwe
- Gerst
- Gluten
- Melk (inclusief lactose)
- Mosterd
- May contain traces of allergens
Did you know that potatoes retain more vitamins if you leave the skin on while you cook them? This also saves you time having to peel them. Talk about a win-win situation!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Vegan schnitzel
(Contains: Soja, Tarwe, Gerst, Gluten May be present: Mosterd)
200 g
Potatoes
½ piece
Garlic
½ piece
Onion
125 g
Broccoli
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
100 g
Green beans
Not included in your delivery
½ tablespoon
Flour
1 tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2888 kJ
Calories690 kcal
Fat31.1 g
Saturated Fat16.4 g
Carbohydrate73.9 g
Sugar11.3 g
Dietary Fiber19.2 g
Protein25.1 g
Cholesterol8.3 mg
Salt2 g
Potassium1526 mg
Calcium263.5 mg
Iron4.6 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
•Grater
•Small sauce pan
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Peel or thoroughly wash the potatoes and cut them into rough pieces.
- Cut the head of the broccoli into florets and dice the stem. Discard the tips of the green beans and then cut into thirds.
- Boil the potatoes for 12 - 15 minutes, then drain and set aside.
2
- Boil plenty of salted water in another pot or saucepan. Cook the broccoli and green beans for 5 - 7 minutes.
- Reserve 50ml cooking liquid per person, then drain and set aside.
- In the meantime, chop the onion and crush or mince the garlic. Grate the cheese.
- Melt a small knob of butter in a small saucepan over medium-high heat. Fry the onion with the garlic and the flour for 1 - 2 minutes.
3
- Deglaze with the reserved cooking liquid, then add the cream and the Sicilian-style herbs, along with two thirds of the cheese.
- Bring to a boil and allow to reduce for 3 - 5 minutes (see Tip).
- Season to taste with salt and pepper.
Tip: if the sauce is too thin, stir in the same amount of flour again and allow to reduce for 2 - 3 minutes. If it's too thick, add an extra splash of water.
4
- Meanwhile,
melt a knob of butterheat a drizzle of sunflower oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the schnitzel for 3 minutes per side, or untilthe schnitzel isgolden-brown. - Serve the schnitzel, potatoes and vegetables on plates.
- Garnish the vegetables with the rest of the cheese.
- Top the schnitzel and potatoes with the cheese sauce.
