with Carrot-Potato Mash & Nutty Green Salad
In this jazzed up version of meat and three veg, the creamy Dijon sauce livens up the tender beef strips, while the cauliflower imparts a slightly sweet and nutty flavour to the mash. Serve with a simple salad for some crunch and a touch of acidity to balance out the richness of the dish. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!* *Unfortunately, this week’s spinach & rocket mix and cauliflower was in short supply, so some customers will receive salad leaves and carrot instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Potato
1
Butter
20 g
Tomato
1
Garlic
1 clove
Beef strips
1 packet
Light cooking cream
1 packet
Chicken stock pot
1 packet
Salad leaves
1 bag
Balsamic vinegar
1 drizzle
Flaked almonds
1 packet
Dijon mustard
1 packet
• Bring a medium saucepan of salted water to the boil. • Peel carrot and potato, then cut into large chunks. Cook in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to pan. • Drizzle with olive oil and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!
• While veggies are cooking, cut tomato into wedges. Finely chop garlic. • When veggies have 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. • When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender
• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add light cooking cream, Dijon mustard and chicken stock pot and cook, stirring, until slightly thickened 2-3 minutes. • Remove from heat, return cooked beef to pan and toss to coat. • Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add tomato and salad leaves. Toss to coat.
• Divide carrot-potato mash and salad between plates. Sprinkle flaked almonds over salad. • Top mash with creamy mustard beef, spooning over sauce from the pan to serve.
2266
kJ
Energy (kJ)
31
g
Fat
15.9
g
of which saturates
24.2
g
Carbohydrate
9.7
g
of which sugars
6.6
g
Dietary Fibre
40.3
g
Protein
934
mg
Sodium
