Hearty beanstew with turnip
topped with porc sausage and mushrooms
Tags:
High Fibre
Allergens:
Hazelnuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Turnip
½ piece
Onion
1 piece
Farmer's sausage
(May be present Mustard, Celery, Soy, Gluten, Egg)
½ pack
Mixed beans
100 g
Potatoes
5 g
Fresh flat leaf parsley & chives
1 piece
Garlic
75 g
Mushrooms
½ sachet(s)
Sicilian-style herb mix
10 g
Hazelnuts
(Contains Hazelnuts May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
100 milliliters
Water
¼ piece
Low sodium beef stock cube
½ tablespoon
White wine vinegar
Nutrition Values
Energy (kJ)2575 kJ
Calories615 kcal
Fat32.3 g
Saturated Fat8.2 g
Carbohydrate42.8 g
Sugar9.1 g
Dietary Fiber19.8 g
Protein33 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
•Large Sautépan with Lid
•Tall-Sided Pan
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.