Veggie Schnitzel in Creamy Parmesan Sauce
with Sicilian-style herbs, broccoli, green beans & potatoes
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!
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
1 piece
Vegan schnitzel
(Contains: Soja, Tarwe, Gerst, Gluten May be present: Mosterd)
200 g
Potatoes
½ piece
Garlic
½ piece
Onion
100 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
Utensils
Cooking Steps
- 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.
- 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 knob of butter in a small saucepan over medium-high heat. Fry the onion with the garlic and the flour for 1 - 2 minutes.
- 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.
- Meanwhile, melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the schnitzel for 3 - 4 minutes per side, or until the schnitzel is golden-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.
