Hearty Stew with Farmer's Sausage
classic 'hutsepot' with Brussels sprouts, leek & carrot
The white end of the leek is the tastiest part. Cut off the root and slice the rest. Make sure to remove the outer leaves and cut away the top section, which is tougher and not as tasty.
Tags:
Extra Veggies
•Calorie Smart
Allergens:
Celery
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time35 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Onion
½ piece
Carrot
½ piece
Leek
200 g
Potatoes
50 g
Brussels sprouts
(Contains Celery)
5 g
Fresh thyme
(May be present Celery)
1 piece
Bay leaf
1 piece
Farmer's sausage
(May be present Mustard, Celery, Soy, Gluten, Egg)
Not included in your delivery
1 teaspoon
Mustard
375 milliliters
Low sodium beef stock
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2652 kJ
Calories634 kcal
Fat33.4 g
Saturated Fat15.3 g
Carbohydrate54.1 g
Sugar13.4 g
Dietary Fiber24.2 g
Protein27 g
Salt2.7 g
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
•Soup pan with lid
Cooking Steps
1
- Prepare the stock.
- Roughly chop the onion. Peel the carrot and cut into crescents of around 1cm thickness. Wash the leek and slice into rings of around 1cm thickness.
- Wash or peel the potatoes and cut into quarters, or any larger potatoes into eighths.
- Clean the sprouts and use the tip of the knife to make an 'X' shape in the base of each sprout, so as to ensure they cook more quickly.
2
- Melt the butter in a large soup pot over medium-high heat. Fry the onion with the thyme stalks and the bay leaf for 1 - 2 minutes.
- Add the carrot and the leek and fry for 2 - 3 more minutes.
- Add the potatoes and the stock, then cover with the lid and bring to the boil.
- Allow to cook for 5 more minutes.
3
- Stir in the sprouts and the mustard, then place the sausage on top of the vegetables.
- Cover with the lid and allow to cook gently for 8 - 12 minutes over low heat, or until the potatoes and the sausage are done.
- Season to taste with salt and pepper.
4
- Remove the sausage from the pan and set aside.
- Remove and discard the thyme and the bay leaf.
- Serve the 'hutsepot' on deep plates and top with the sausage.