with Garlicky Greens & Mashed Potato
Nothing beats a fluffy mountain of potato mash, so we've loaded ours with the creamiest stroganoff packed with not one, but two meaty mushrooms (button and flat mushrooms to be precise!). Cut through the richness with a helping of garlicky greens and this time will quickly become a regular. *Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.*
Allergens
Utensils
Tags
Light cooking cream
1 packet
Green beans
1 packet
Garlic
3
Dijon mustard
1 packet
Sliced mushrooms
1 packet
Brown onion
1
Potato
2
Garlic & herb seasoning
1 sachet
Tomato paste
1 packet
Mushrooms
0.5 packet
Vegetable stock pot
1 sachet
Olive oil
1 drizzle
Milk
2 tbs
Butter
60 g
Water
0.25 cup
• Bring a large saucepan of salted water to the boil.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water until easily
pierced with a fork, 12-15 minutes. Drain and
return to the pan.
• Add the milk and half the butter to the potato.
Mash until smooth and season to taste with salt and
pepper. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato
unpeeled!
• Meanwhile, finely chop garlic.
• Thinly slice brown onion (see ingredients).
• Trim and halve green beans.
• Thinly slice flat mushrooms (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over
high heat. Cook green beans, tossing, until tender,
5-6 minutes.
• Add half the garlic and cook until fragrant,
1 minute. Season to taste, transfer to a bowl and
cover to keep warm.
• Wipe out the frying pan, then return to high heat
with a generous drizzle of olive oil. Cook flat
mushrooms and sliced mushrooms, tossing, until
browned, 4-5 minutes.
• Add onion and cook, stirring, until tender,
4-5 minutes.
• Add tomato paste, garlic & herb seasoning,
remaining garlic and remaining butter and cook
until fragrant, 1-2 minutes.
• Add light cooking cream, stock concentrate, Dijon
mustard and the water and cook until slightly
thickened, 2-3 minutes. Season to taste.
• Divide mashed potato between bowls.
• Top with creamy mushroom medley stroganoff.
• Serve with garlicky greens. Enjoy!
598
kcal
Calories
2500
kJ
Energy (kJ)
43.8
g
Fat
26
g
of which saturates
37.3
g
Carbohydrate
16.7
g
of which sugars
11
g
Dietary Fibre
14.2
g
Protein
0
mg
Cholesterol
863
mg
Sodium
with Avocado & Garlic Chilli Croutons
with Avocado & Garlic Chilli Croutons