Veggie Schnitzel with Creamy Mushroom Sauce
with baby potatoes & cucumber salad
It's worth taking care when you're peeling an onion as the outer layers contain the most nutrients!
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
Baby potatoes
½ piece
Onion
½ piece
Garlic
65 g
Mushrooms
50 g
Cooking cream
(Contains Milk)
1 piece
Vegan schnitzel
(Contains Soy, Wheat, Barley, Gluten May be present Mustard)
2.5 g
Fresh chives
(May be present Celery)
½ piece
[Persian] cucumber
20 g
Arugula & lamb's lettuce
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
1 teaspoon
Mustard
¼ piece
Low sodium mushroom or vegetable stock cube
30 milliliters
Water for the sauce
1.5 tablespoon
White balsamic vinegar
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan.
- Thoroughly wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Slice the onion into half rings, crush or mince the garlic and slice the mushrooms.
- Boil the baby potatoes for 10 - 12 minutes, then drain and set aside.
- Melt the butter in a deep frying pan over medium-high heat and fry the garlic, onion and mushrooms for 2 - 4 minutes.
- Deglaze the pan with the cream and two thirds of the white balsamic vinegar.
- Add the water and then crumble in the stock cube (see pantry for amounts).
- Season the sauce to taste with black pepper, then allow to reduce for 8 - 10 minutes.
- In the meantime, heat a drizzle of olive oil in a frying pan over medium-high heat and fry the schnitzel for 3 minutes per side.
- Halve the cucumber lengthways and scoop out the seeds, then slice into crescents.
- Finely chop the chives. In a salad bowl, combine the extra virgin olive oil with the mustard and the rest of the white balsamic vinegar.
- Season to taste with salt and pepper, then add the cucumber, lettuce and half of the chives. Toss well to combine.
- Serve the baby potatoes on plates with the veggie schnitzel and salad.
- Garnish with the rest of the chives and serve with a dollop of mayonnaise.
- Serve the mushroom sauce in a small bowl alongside.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.