Veggie Burger with Creamy Chive Sauce
with fried mushrooms & parsnip mashed potatoes4.0(302)
Calories
:
758 kcalProtein
:
21.2g proteinTotal
:
20 minutesDifficulty
:
EasyVeggie
Fibermaxxing
Allergens:
- Gluten
- Soja
- Tarwe
- Gerst
- Melk (inclusief lactose)
- Melk (inclusief lactose)
- Mosterd
- Rogge
- Selderij
- Ei
- Gluten
- Haver
- May contain traces of allergens
Did you know that parsnips grow sweeter in cold temperatures? That's why this vegetable is harvested in winter!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
½ piece
Parsnip
½ piece
Red onion
125 g
Chestnut mushrooms
⅓ sachet(s)
Dried thyme
1 piece
Unbelievabull burger from the Vegetarian Butcher®
(Contains: Gluten, Soja, Tarwe, Gerst May be present: Melk (inclusief lactose), Mosterd, Rogge, Selderij, Ei, Gluten, Haver)
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
5 g
Fresh chives
(May be present: Selderij)
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
75 milliliters
Low sodium vegetable stock
½ teaspoon
Mustard
½ tablespoon
White balsamic vinegar
½ tablespoon
Olive oil
½ tablespoon
Flour
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3171 kJ
Calories758 kcal
Fat43.4 g
Saturated Fat21.9 g
Carbohydrate66.8 g
Sugar14.4 g
Dietary Fiber18.9 g
Protein21.2 g
Salt1.3 g
Potassium1432.3 mg
Calcium71.5 mg
Iron1.5 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
•Potato Masher
•Tall-Sided Pan
•Whisk
•Aluminum Foil
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Peel and roughly chop the potatoes and the parsnip.
- Boil both for 12 - 15 minutes, then drain return to the pot.
- Mash the potatoes and the parsnip with a knob of butter, the mustard and a splash of milk.
- Season to taste with salt and pepper, then set aside until serving.
2
- Chop the onion and quarter the mushrooms.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the onion with the mushrooms and the thyme for 5 - 7 minutes.
- Deglaze with the white balsamic vinegar and fry for 1 more minute.
- Meanwhile, prepare the stock and finely chop the chives.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the burger for 3 minutes per side. Remove from the pan and set aside under aluminum foil.
- Melt a knob of butter in the same pan over medium-high heat. Fry the flour for 1 - 2 minutes, or until golden-brown and fragrant.
- Add the stock and the cream, then whisk to incorporate.
4
- Turn the heat to low and allow the sauce to reduce until serving.
- Stir half of the chives into the sauce. Season to taste with salt and pepper.
- Serve the mash on plates with everything else alongside.
- Pour over the sauce and garnish with the rest of the chives.
