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2
Pork, Garlic & Herb Sausages
(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )
3
garlic
1
carrot
1
broccoli
1
light cooking cream
(Contains Milk;)
1
chicken-style stock powder
1
parsley
2
sweet potato
olive oil
milk
(Contains Milk;)
butter
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel sweet potato, then cut into large chunks. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain, then return to pan. • Add the milk and 1/2 the butter. Season generously with salt. Mash until smooth. Cover to keep warm.
Little cooks: Work those muscles and help mash the sweet potato!
• While the sweet potato is cooking, place pork, garlic & herb sausages on a lined oven tray. Bake for 10 minutes. • Turn sausages, then return to oven to continue baking until browned and cooked through, 10-15 minutes.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've doubled your pork sausages, spread them over two lined oven trays if your tray is crowded.
• Meanwhile, finely chop garlic. • Thinly slice carrot into half-moons. • Cut broccoli into small florets, then roughly chop the stalk. • Finely chop parsley.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and broccoli, tossing, until slightly softened, 5-6 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Transfer to a bowl. Season to taste, then cover to keep warm.
TIP: Add a dash of water with the carrot and broccoli to help speed up the cooking process!
• Return frying pan to medium heat with a drizzle of olive oil and the remaining butter. • Cook remaining garlic until fragrant, 1-2 minutes. • Stir in light cooking cream, parsley and chicken-style stock powder (see ingredients). Simmer until slightly reduced, 1-2 minutes • Remove from heat. Season with pepper.
• Divide sweet potato mash and sautéed veggies between plates. • Top with pork sausages. • Pour over creamy parsley sauce to serve. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by pouring the sauce on top. Be careful, the sauce is hot!