This is a classic meal but not like you know it! Try our new caramelised onion beef sausages, they're packed with flavour and are so easy to cook. Teamed with a cheesy and herby mash, this dinner comes together with a bang!
Unfortunately, this week's zucchini was in short supply. Some customers will receive carrot instead of zucchini. Don't worry, the recipe will be just as delicious!
The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
brown onion
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains Sulphites; May be present: Milk, Sesame, Soy. )
1 bag
chives
1 clove
garlic
1 bag
green beans
2
potato
1
zucchini
1 packet
grated Parmesan cheese
(Contains Milk;)
1 tbs
balsamic vinegar
½ tbs
brown sugar
40 g
butter
2 tbs
milk
(Contains Milk;)
olive oil
¼ tsp
salt
½ tbs
water
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Finely chop the chives. Trim the green beans. Slice the zucchini into thin sticks. Thinly slice the brown onion. Finely chop the garlic.
*Alternative Step 2 if you received carrot: *Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Finely chop the chives. Trim the green beans. Thinly slice the carrot into half-moons. Thinly slice the brown onion. Finely chop the garlic.
In large frying pan, heat a small drizzle of olive oil over a medium heat. Cook the caramelised onion & parsley beef sausages, turning occasionally, until browned and cooked through, 15 minutes. Transfer to a plate.
While the sausages are cooking, cook the potato in boiling water until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan. Add the milk, salt and 1/2 the butter. Mash until smooth. Stir through the chives and grated Parmesan cheese, then cover to keep warm.
Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the zucchini until just tender, 1-2 minutes. Add the green beans and cook, tossing, until tender, 4-5 minutes. Transfer the green beans and zucchini to a medium bowl.
*Alternative Step 2 if you received carrot: *Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, until tender, 4-5 minutes. Transfer the green beans and carrot to a medium bowl.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Stir in the balsamic vinegar, brown sugar and the water. Cook until dark and sticky, 3-5 minutes. Remove from the heat. Meanwhile, place the garlic and remaining butter in a small microwavable bowl. Microwave, in 30 second bursts, until melted. Add the garlic butter to the green beans and zucchini. Season and toss to coat.
*Alternative Step 2 if you received carrot: *Return the frying pan to a medium heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Stir in the balsamic vinegar, brown sugar and the water. Cook until dark and sticky, 3-5 minutes. Remove from the heat. Meanwhile, place the garlic and remaining butter in a small microwavable bowl. Microwave, in 30 second bursts, until melted. Add the garlic butter to the green beans and carrot. Season and toss to coat.
Divide the caramelised beef sausages, Parmesan mash and garlic veggies between plates. Spoon the caramelised onion over the sausages to serve.