Wild Boar Burger in Creamy Mustard Sauce
with mashed potato, carrots & green beans
Wild boar is praised for its unique, gamey flavour. This is due to the boar's varied diet; they're omnivores, just like pigs!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
150 g
Green beans
½ piece
Carrot
250 g
Potatoes
½ piece
Onion
½ piece
Garlic
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
1 piece
Wild boar burger
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
¼ piece
Low sodium vegetable stock cube
2 teaspoon
Mustard
½ tablespoon
Red wine vinegar
30 milliliters
Water for the sauce
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in two pots or saucepans for the potatoes and the other vegetables.
- Wash or peel the potatoes and cut into rough pieces.
- Crumble the stock cube into one of the pans (see pantry for amount).
- Boil the potatoes for 12 - 15 minutes until done, then drain.
- Meanwhile, slice the carrot.
- Discard the tips of the green beans and cut into thirds.
- Mash the potatoes with a knob of butter and a splash of milk
- Stir in half of the mustard and season to taste with salt and pepper.
- In the other pan, boil the carrot and green beans for 8 - 10 minutes or until done.
- Drain and set aside.
- In the meantime, chop the onion and crush or mince the garlic.
Did you know... green beans are high in potassium, which helps to maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which us feel more energetic.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the burger with half each of the garlic and onion for 4 - 5 minutes per side.
- Remove the burger from the pan and serve on plates.
- Set aside to keep warm under aluminum foil until serving.
- Reduce the heat under the pan, then add the cream, the red wine vinegar, the water for the sauce and the rest of the mustard.
- Mix well, then bring to the boil and allow to reduce for 2 - 3 minutes.
- Season to taste with salt and pepper.
- Shortly before serving, stir a knob of butter and the rest of the garlic and onion into the vegetables.
- Cook for 1 - 2 minutes, seasoning to taste with salt and pepper.
- Transfer the mashed potatoes and the vegetables to the plates. Finish with the creamy mustard sauce.
