W07 - Quick (max 20 min) - Veggie - 123 - use EID: MC2 Burger
over sweet potato mash with brussels sprouts
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Mc2 Burger van De Vegetarische Slager
(Bevat: Tarwe, Ei, Soja Kan bevatten: Mosterd, Selderij)
200 gram
Aardappelen
½ stuk(s)
Pastinaak
½ stuk(s)
Rode ui
125 gram
Kastanjechampignons
50 gram
Kookroom
(Bevat: Melk (inclusief lactose))
⅓ zakje(s)
Gedroogde tijm
5 gram
Verse bieslook
(Kan bevatten: Selderij)
Zelf toevoegen
1.5 el
[Plantaardige] roomboter
½ el
Olijfolie
½ el
Bloem
½ el
Witte balsamicoazijn
½ tl
Mosterd
¼ stuk(s)
Zoutarm groentebouillonblokje
75 ml
Water voor saus
[Plantaardige] melk
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Peel or thoroughly wash the potatoes and parsnip and roughly chop.
- Transfer to a pot or saucepan and cover with water, then boil for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the veggie burger for 2 - 3 minutes per side or until evenly browned. Remove from the pan and keep warm under aluminium foil, or on the mushrooms if they are ready.
- Meanwhile, finely chop the onion and quarter the mushrooms.
- Melt a knob of butter in a frying pan over medium-high heat and fry the onion and mushrooms with the thyme for 6 - 8 minutes. In the last minute, deglaze with the white balsamic vinegar.
- In the same pan you used for the veggie burger, melt a knob of butter over medium-high heat. Stir in the flour and fry for 1 - 2 minutes, or until golden-brown and fragrant.
- Add the water and whisk well to incorporate, then add the cooking cream and crumble in the stock cube (see pantry for amounts). Mix well and season with pepper. Turn the heat to low and allow the sauce to reduce until serving.
- Mash the potatoes and parsnip with a knob of butter and a splash of milk/the cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper.
- Finely chop the chives and stir half into the sauce.
- Serve the parsnip-potato mash, mushrooms and veggie burgers on plates.
- Garnish with the rest of the chives and serve with the sauce.
Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth. Phosphorus is mainly found in meat, fish and dairy, but along with mushrooms there are also other plant-based sources such as pulses and wholegrains.
