Chicken Sausages with Carrot Mash
with broccoli, ketjap jus & gomashio
You may be surprised to learn that carrots weren’t always orange! Ancient carrots came in purple, yellow, red, and white. The orange variety was first cultivated in the Netherlands in the 17th century.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
1 piece
Carrot
½ piece
Red onion
2 piece
Chicken sausage
100 g
Broccoli
10 milliliters
Ketjap manis
(Contains: Soja, Tarwe)
¼ sachet(s)
Gomashio-herb mix
(Contains: Sesamzaad, Selderij)
Not included in your delivery
¼ piece
Low sodium chicken stock cube
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1
[Plant-based] milk
¾ tablespoon
Mustard
60 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Wash or peel the potatoes and carrots, then cut into rough pieces. Transfer to a pot or saucepan and cover with water, then boil for 12 - 15 minutes. Reserve some of the cooking liquid when finished, then drain and set aside.
Slice the onion into half rings. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the sausages for 2 - 3 minutes until evenly browned. Add the onion and fry for 4 - 6 more minutes or until the sausages are done, turning regularly.
Boil plenty of salted water in a pot or saucepan. Cut the head of the broccoli into florets and dice the stem, then boil for 5 - 7 minutes. Drain and season with salt and pepper, then set aside.
Did you know... broccoli is considered a superfood, and for good reason; it's not only high in vitamins B, C and E but also calcium, potassium and iron.
Add the ketjap and butter to the sausages along with 0.5 tbsp mustard per person. Crumble in the stock cube and mix well, then deglaze with the water (see pantry for amounts). Set the heat to low and allow to reduce until serving.
Mash the potatoes and carrots with the rest of the mustard and a splash of milk or the reserved cooking liquid. Season to taste with salt and pepper.
Serve the carrot mash and the broccoli on plates. Garnish with the gomashio-herb mix and serve the sausages alongside. Pour over the ketjap jus to finish.
