Vegetarian Meatballs over Parsnip-Potato Purée and Creamy Jus
with green beans, pine nuts and cranberry chutney- Melk (inclusief lactose)
- Gluten
- Haver
- Soja
- Tarwe
- Gerst
- Selderij
- May contain traces of allergens
- Mosterd
This recipe provides 310 grams of vegetables per portion.
Ingredients
200 g
Potatoes
½ piece
Parsnip
150 g
Green beans
½ piece
Red onion
10 g
Pine nuts
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
20 g
Cranberry chutney
5 g
Fresh basil
(May be present: Selderij)
5 piece
Unbelievaballs from the Vegetarian Butcher®
(Contains: Gluten, Haver, Soja, Tarwe, Gerst May be present: Selderij, Mosterd)
Not included in your delivery
¾ tablespoon
Olive oil
1 tablespoon
[Reduced salt] ketjap manis
½ piece
Low sodium vegetable stock cube
1 teaspoon
Mustard
50 milliliters
Water for the sauce
to taste
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the potatoes and parsnip.
- Peel and roughly chop the potatoes and parsnip, then boil for 13 - 16 minutes.
- Trim the ends off the green beans and cut them in half.
- Heat a light drizzle of olive oil in a frying pan with a lid. Fry the green beans for 1 - 2 minutes and add a splash of water (see Tip). Put the lid on and cook for 6 - 7 minutes.
Tip: if you're using a gas stove, take the pan off the heat when you add the water
- Finely chop the onion.
- Heat a small frying pan over medium heat without any oil. Toast the pine nuts for 2 - 3 minutes or until golden brown, then remove from the pan and set aside.
- Add a drizzle of olive oil and fry the onion for 2 - 3 minutes.
- Move the onion to one side of the pan, then put the vegan meatballs on the other. Fry for 5 - 6 minutes or until brown. Remove the meatballs from the pan and set aside. Leave the onion in the pan.
- Add the ketjap, stock cube and half of the mustard (see pantry for amounts) to the onion, along with 50ml water per person. Stir well and cook for 2 - 3 minutes.
- Mash the potatoes, mixing in butter to taste and a splash of cream. Stir in the rest of the mustard and season to taste with salt and pepper.
- Stir the rest of the cream into the jus and cook for 1 - 2 minutes or until thickened.
- Add the vegan meatballs to the jus to warm them up if needed.
- Divide the mash over deep plates and serve the green beans to the side.
- Place the vegan meatballs on the mash and pour over the jus. Top with the cranberry chutney.
- Garnish with the pine nuts and tear the fresh basil over the top.
Did you know... green 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.
