Creamy Mushroom Vol Au Vont
with mashed potato, tomato salad & fresh herbs
Did you know that each serving contains more than 250 grams of vegetables? That makes this meal rich in vitamins, minerals and fibre.
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
Carrot
½ piece
Garlic
1 piece
Bay leaf
50 g
Cooking cream
(Contains Milk)
1 piece
Puff pastry cup
(Contains Wheat May be present Egg, Milk)
20 g
Lamb's lettuce
2.5 g
Fresh curly parsley
(May be present Celery)
½ piece
Tomato
200 g
Vegetable mix with mushrooms
Not included in your delivery
1 teaspoon
Extra virgin olive oil
2 tablespoon
[Plant-based] butter
1 tablespoon
Flour
100 milliliters
Low sodium vegetable stock
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C and boil plenty of water in a pot or saucepan.
- Peel or thoroughly wash the potatoes and cut them into rough pieces.
- Finely dice the carrot. Crush or mince the garlic.
- Boil the potatoes for 12 - 15 minutes, covered, then drain and set aside.
Did you know... mushrooms are a great source of vitamin B2, which helps keep you energised. Vitamin B2 is most commonly found in animal products, so if you follow a vegetarian or vegan diet it's good to eat mushrooms regularly so as to prevent deficiency.
- Melt a knob of butter in a deep frying pan over medium-high heat.
- Fry the garlic, carrot and vegetable mix for 4 - 6 minutes.
- Stir in the flour and a generous knob of butter and fry for 1 - 2 more minutes. Add the bay leaf, the stock and the cream and mix well into a uniformly smooth sauce.
- Allow to reduce over low heat for 6 - 8 minutes (see Tip)
Tip: turn up the heat if the sauce is too watery.
- Transfer the puff pastry cup to a parchment-lined baking sheet and bake in the oven for 5 - 8 minutes.
- In the meantime, roughly chop the parsley.
- Mash the potatoes with a knob of butter and a splash of milk until smooth (see Tip). Season to taste with salt and pepper.
Tip: if you're watching your calorie intake, set aside half of the potatoes before mashing and then skip the butter. You can make a potato salad the next day with the rest of the potatoes.
- Cut the tomato into wedges and transfer to a salad bowl along with the lamb's lettuce.
- Add the extra virgin olive oil and toss well to combine. Season to taste with salt and pepper.
- Stuff the pastry cup with the creamy mushroom sauce.
- Serve with the mashed potato and the salad alongside. Garnish with the parsley.