Quick (25 min) - High Fiber - Pork - use EID: Turnip

Name: Quick (25 min) - High Fiber - Pork - use EID: Turnip topped with porc sausage and mushrooms
Total time: 25 min
Yield: 2
Cuisine: Europese
Ingredients: 200 gram Meiraap; 1 stuk(s) Ui; 2 stuk(s) Varkensboerenworst; 1 pak(ken) Gemengde bonen; 200 gram Aardappelen; 10 gram Verse bladpeterselie en bieslook; 2 stuk(s) Knoflookteen; 125 gram Champignons; 1 zakje(s) Siciliaanse kruidenmix; 20 gram Hazelnoten; 1 el Olijfolie; naar smaak Peper en zout; 200 ml Water; ½ stuk(s) Zoutarm runderbouillonblokje; 1 el Wittewijnazijn

topped with porc sausage and mushrooms

Tot € 100 + gratis extras

Labels:

Bron van vezels

Allergenen :

Hazelnoten

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

100 gram

Meiraap

½ stuk(s)

1 stuk(s)

Varkensboerenworst

(Kan bevatten Mosterd, Selderij, Soja, Gluten, Eieren)

½ pak(ken)

Gemengde bonen

100 gram

Aardappelen

5 gram

Verse bladpeterselie en bieslook

1 stuk(s)

Knoflookteen

75 gram

Champignons

½ zakje(s)

Siciliaanse kruidenmix

10 gram

Hazelnoten

(Bevat Hazelnoten Kan bevatten Pinda's, Noten, Sesamzaad)

Zelf toevoegen

½ el

Olijfolie

naar smaak

Peper en zout

100 ml

Water

¼ stuk(s)

Zoutarm runderbouillonblokje

½ el

Wittewijnazijn

Voedingswaarden

Energie (kJ)2575 kJ

Energie (kcal)615 kcal

Vetten32.3 g

waarvan verzadigd8.2 g

Koolhydraten42.8 g

waarvan suikers9.1 g

Vezels19.8 g

Eiwitten33 g

Zout2.7 g

Benodigdheden

•Grote hapjespan met deksel

•Koekenpan

Instructies

Peel and dice the turnip.
Heat a drizzle of olive oil in a large deep frying pan with a lid over medium-high heat and bake the turnip for 2-3 minutes.
In the meantime finely chop the onion and crush or mince the garlic.
Add the garlic and onion to the turnip and fry for another minute.

Wash and dice the potatoes.
Add the potato, water and the stock cube (see pantry for amounts) to the vegetables. Bring to a boil, cover with the lid, lower the heat and let stew simmer for 8-10 minutes.
In the meantime cut the mushrooms into quarters.

Heat a frying pan over medium-high heat, without oil. Squeeze the sausage meat out of its skin directly into the pan. Fry for 1 - 2 minutes, separating the meat as you do so.
Add the mushrooms and fry for another 4-5 minutes.
Drain and add the mixed beans to the turnip and potatoes. Heat for 2 more minutes.

Roughly chop the hazelnuts. Heat a small frying pan over medium-high heat and fry the hazelnuts, without oil, until they start to brown.
Finely chop the parsley and chives.
In a small bowl mix the fresh herbs and the white wine vinegar. Season to taste with salt and pepper.
Serve the stew in a deep bowl with the sausage and mushrooms on top. Top it off with the herbs and the hazelnuts.