Celeriac & Spinach Stamppot with Farmer's Sausage
with chestnut mushrooms
Een verschil met de normale champignon, is dat de kastanjechampignon minder vocht bevat. Deze zal daarom minder slinken dan je gewend bent van de witte champignon.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
½ piece
Onion
125 g
Chestnut mushrooms
1 piece
Farmer's sausage
(May be present Mustard, Celery, Soy, Gluten, Egg)
50 g
Spinach
¾ teaspoon
Belgian spice mix
75 g
Celeriac cubes
(Contains Celery)
Not included in your delivery
½ teaspoon
Mustard
0.13 piece
Low sodium beef stock cube
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Weigh out the celeriac. Peel and roughly chop the potatoes and celeriac, then transfer to a pan with a lid and cover with water. Put the lid on, bring to a boil and boil gently for 15 - 18 minutes. Drain when finished and set aside without the lid.
Heat a third of the butter in a frying pan with a lid over medium-high heat and fry the sausage for 3 - 4 minutes until evenly brown. Put the lid on and fry for 8 - 10 minutes over low heat, turning regularly.
Slice the onion into half rings. Cut the mushrooms in half and any larger ones into quarters. Take the sausage out of the pan and set aside. Add another third of the butter to the same pan and fry the mushrooms for 5 - 7 minutes over high heat. Lower the heat, add half of the onion and fry for 3 minutes.
Add the mustard to the mushrooms, along with 50 ml water per person and 1/8 beef stock cube each. Allow to cook for 5 minutes until it thickens into a jus, then add the sausage and simmer for 4 minutes. Heat the olive oil in a frying pan and fry the rest of the onion for 2 - 3 minutes. Add the spinach (in batches) and fry until the spinach has wilted down.