Venison Meatballs and Bacon on Parsnip-Potato Mash
with onion jus and pumpkin seedsCalories
:
780 kcalProtein
:
39.5g proteinTotal
:
35 minutesDifficulty
:
EasyExtra Veggies
Fibermaxxing
Allergens:
- Gluten
- Tarwe
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Selderij
This recipe provides 310 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
1 piece
Carrot
½ piece
Parsnip
1 piece
Onion
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
25 g
Bacon lardons
½ piece
Garlic
120 g
Provençal venison meatballs
(Contains: Gluten, Tarwe)
2.5 g
Fresh thyme
(May be present: Selderij)
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Flour
¼ piece
Low sodium chicken stock cube
100 milliliters
Water for the sauce
½ tablespoon
[Reduced salt] ketjap manis
50 milliliters
[Plant-based] milk
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3262 kJ
Calories780 kcal
Fat31.7 g
Saturated Fat14.3 g
Carbohydrate81.5 g
Sugar27.4 g
Dietary Fiber15.4 g
Protein39.5 g
Salt2.4 g
Potassium1825.5 mg
Calcium133.7 mg
Iron3 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
•Large Pan
•Casserole
•Potato Masher
Cooking Steps
1
- Boil plenty of water with salt in a large pot or saucepan.
- Peel or thoroughly wash the potatoes and cut them into rough pieces. Chop the carrot and parsnip into crescents.
- Transfer the potato, parsnip and carrot to the saucepan and boil for 12 - 15 minutes. Drain and set aside.
- Slice the onion into half rings.
2
- Heat a clean deep frying pan over medium-high heat and toast the pumpkin seeds until they pop. Remove from the pan and set aside.
- Melt a knob of butter in the same pan over medium-high heat and fry the venison meatballs, bacon lardons and onion for 8 - 9 minutes. Remove from the pan when done and set aside.
- In the meantime, crush or mince the garlic.
3
- In the same pan, fry the garlic with the flour for 1 - 2 minutes over medium-high heat.
- Meanwhile, discard the thyme stalks.
- Add the water for the sauce and the ketjap, then crumble in the stock cube (see pantry for amounts). Mix well, then add the thyme and meatballs to the jus and let simmer for 2 - 4 minutes.
4
- Mash the potatoes, parsnip and carrots with the milk, mustard and a knob of butter (see pantry for amounts). Season with salt and pepper.
- Serve the mash on a plate and the meatballs alongside.
- Top the mash with the onion and bacon, then garnish with the pumpkin seeds..
