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W50 - Open Briefing - use NID: Brandt & Levie Kerrie Sausage
with green beans and crispy fried onions
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Varkensworst met kerriekruiden
½ stuk(s)
Ui
½ stuk(s)
Knoflookteen
½ stuk(s)
Wortel
½ zakje(s)
Kerriepoeder
(Bevat Selderij, Mosterd)
100 gram
Sperziebonen
250 gram
Aardappelen
15 gram
Gefrituurde uitjes
(Bevat Tarwe Kan bevatten Sesamzaad, Gluten, Pinda's, Noten)
15 gram
Geraspte Goudse kaas
(Bevat Melk (inclusief lactose))
Zelf toevoegen
100 ml
Zoutarme kippenbouillon
1 el
[Plantaardige] roomboter
½ el
Bloem
½ tl
Mosterd
[Plantaardige] melk
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Peel or thoroughly wash the potatoes and then cut into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes.
- Reserve a small amount of the cooking liquid, then drain and set aside.
Did you know... potatoes are very healthy; besides being a good source of fibre, they're also rich in potassium and high in vitamins C, B6 and B11. This helps you feel energised and boosts your immune system.
- Melt a knob of butter in a frying pan over medium-high heat and fry the sausage for 3 - 4 minutes until evenly browned.
- In the meantime, cut the carrot into thin crescents.
- Add the carrot, cover with the lid and fry for a further 8 - 10 minutes over medium heat, turning regularly.
- Remove the sausages from the pan and set aside.
- Discard the tips of the green beans.
- Transfer the green beans to a pot or saucepan and cover with a shallow layer of water. Add a pinch of salt and cover with the lid, then bring to a boil and allow to cook gently for 8 - 10 minutes.
- Prepare the stock.
- Slice the onion. Crush or mince the garlic.
- Add the onion and garlic to the frying pan with the carrot and fry for 1 - 2 minutes over medium-high heat.
- Add the curry powder and fry for 1 more minute. Add the flour and fry for 1 minute. Gradually whisk in the stock.
- When the stock is fully incorporated, stir in the honey and half of the mustard. Season with salt and pepper.
- Add the sausages back in and simmer on low for 2 - 3 minutes.
- Mash the potatoes with a knob of butter and a splash of milk or cooking liquid as preferred.
- Stir in the rest of the mustard and the cheese and season to taste with salt and pepper.
- Serve the mash, green beans and sausage on plates.
- Pour over the gravy.
- Garnish with the crispy onions.
