Veggie Cheese Schnitzel with Spicy Sweet Potato Mash
with garlic Brussels sprouts & chives
Spruiten zijn kleine kooltjes boordevol vezels, vitamine C en vitamine K. Deze groente biedt niet alleen een knapperige textuur, maar ook een gezonde dosis voedingsstoffen die bijdragen aan een uitgebalanceerd dieet.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Sweet potato
100 g
Potatoes
½ piece
Garlic
½ piece
Red chili pepper
1 piece
Veggie cheese schnitzel
(Contains Milk, Wheat, Barley, Rye May be present Soy, Mustard)
½ piece
Onion
2.5 g
Fresh chives
(May be present Celery)
1 pinch
Nutmeg
150 g
Brussels sprouts
Not included in your delivery
½ tablespoon
Olive oil
1
[Plant-based] milk
½ tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Bring plenty of water to a boil in a pan with a lid for the potato and sweet potato. Crumble 1/2 stock cube per person into the pan. Weigh out the potatoes. Wash or peel the potato and sweet potato, then roughly chop both. Boil the potato and sweet potato in the stock for 10 - 12 minutes with the lid on. Set aside a little bit of the stock, then drain and set aside without the lid.
Bring a shallow layer of water to a boil in another pan with a lid for the sprouts. Boil the sprouts for 6 - 8 minutes with the lid on, so that they're cooked but still have a bit of bite. Drain when finished, rinse with cold water and then cut them in half. Deseed and finely chop the red chili pepper. Finely chop the onion. Press or mince the garlic. Finely chop the chives.
Heat the olive oil in the same deep frying pan over medium–high heat. Fry the garlic and onion for 1 – 2 minutes, then add the Brussels sprouts and fry for 3 - 5 more minutes. Grate one pinch of nutmeg each into the pan and season to taste with salt and pepper.
In the meantime, heat the butter in a frying pan over medium–high heat and fry the veggie cheese schnitzel for 2 minutes on each side, or until evenly golden-brown.
Mash the potato and sweet potato until smooth. Add a splash of milk and some of the stock you set aside earlier, stir in the red chili pepper and add some salt and pepper to taste. Add some more butter to make the mash creamier if desired.
Serve the sweet potato mash on plates and garnish with the chives. Serve with the veggie cheese schnitzel and the Brussels sprouts.