Honey-Garlic Turkey Bangers and Chive Mash
with Mustard Gravy, Toasted Almonds and Pickled Heirloom Carrots- Almonds
- Soy
- Wheat
- Mustard
- Sulphites
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Tree nuts
- Crustaceans
- Wheat
- Fish
Ingredients: Russet potato • Honey garlic turkey sausage (turkey, sugar (honey), sea salt, black pepper, garlic) • Heirloom carrots • Cucumber • Arugula and spinach mix • Almonds • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Chives • Garlic.
Ingredients
375 g
Honey Garlic Turkey Sausage
2 unit(s)
Russet Potato
1 unit(s)
Rainbow Heirloom Carrots
1 unit(s)
Mini Cucumber
56 g
Arugula and Spinach Mix
7 g
Chives
1 unit(s)
Garlic, cloves
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Butter*
¼ cup
Milk*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Using a vegetable peeler, peel carrot lengthwise into long ribbons.
- In a small pot, combine carrots, vinegar, 2 tbsp (1/4 cup) water and 1/2 tsp (1 tsp) sugar. Bring to a simmer over medium-high, then cook for 1-2 min, stirring occasionally, until sugar dissolves.
- Remove the pot from heat.
- Transfer carrots, including pickling liquid, to a medium bowl. Set aside in the fridge to cool.
- Meanwhile, remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Mash 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until smooth. Season with salt and pepper.
- While potatoes cook, heat a large non-stick pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausages. Sear for 2-4 min, stirring occasionally, until sausages are golden.
- Remove from heat, then transfer sausages to a parchment-lined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- Carefully rinse and wipe the pan clean.
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- Reheat the same pan over medium.
- When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Reheat the same pan over medium. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then garlic and Gravy Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Whisk in half the mustard and 1 cup (1 3/4 cups) water. Bring to a boil.
- Once boiling, cook gravy for 2-3 min, stirring often, until slightly thickened.
- Remove from heat.
- To the pot with mash, add half the chives, then stir to combine.
- Drain pickled carrots, reserving 1 tbsp (2 tbsp) pickling liquid.
- To a large bowl, add remaining mustard, reserved pickling liquid 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil, then whisk to combine. Season with salt and pepper.
- Add pickled carrots, cucumbers and arugula and spinach mix, then toss to coat.
- Divide mash between plates. Top mash with sausages.
- Spoon mustard gravy over sausages and mash, then sprinkle remaining chives over top.
- Serve salad alongside.
- Sprinkle toasted almonds over salad.
