French Beef Brisket & Veggie Ratatouille

Name: French Beef Brisket & Veggie Ratatouille with Gourmet Garden Parsley Mash
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: olive oil; 1 tomato; 2 zucchini; 2 clove garlic; 2 potato; 1 packet tomato sugo; ½ packet thyme; 1 packet slow-cooked beef brisket; 40 g butter; 2 tbs milk; ½ packet lightly dried parsley; 1 packet Parmesan cheese; 1 packet Mushroom Sauce

with Gourmet Garden Parsley Mash

Get up to $200 off!

Gourmet Garden’s Aussie grown parsley is lightly dried for a fresher flavour and lasts four weeks once opened. It does the most by bringing the aromas of Provence to your dinner table by spiking creamy mash with a herby hit. It also pairs perfectly with this melt-in-your-mouth beef brisket and tomatoey ratatouille.

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

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.

Preparation Time45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

tomato

zucchini

2 clove

garlic

potato

1 packet

tomato sugo

(May be present: Gluten, Wheat.)

½ packet

thyme

1 packet

slow-cooked beef brisket

½ packet

lightly dried parsley

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

Mushroom Sauce

(Contains: Milk, Gluten, Wheat; May be present: Soy.)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)3175 kJ

Calories758 kcal

Fat42.4 g

of which saturates22.6 g

Carbohydrate43.5 g

of which sugars16.9 g

Dietary Fibre11.6 g

Protein49.6 g

Sodium1708 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. • Slice tomato and zucchini into 0.5cm-thick rounds. • Thinly slice garlic. • Peel potato and cut into large chunks.

• To a baking dish, spoon tomato sugo evenly into the bottom and add garlic slices. • Arrange sliced zucchini and tomato, standing upright, on top of sugo. Season with salt and pepper. • Top with thyme and a good drizzle of olive oil. • Bake, until veggies are tender, 30-35 minutes.

TIP: Make sure to season the veggies in between the layers for extra flavour!

• Meanwhile, place slow-cooked beef brisket in a second baking dish. • Pour liquid from packaging over the beef, turning beef to coat. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.

• While brisket is roasting, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• Once potatoes are done, drain and return to pan. • Add the butter, milk, Gourmet Garden lightly dried parsley (see ingredients) and Parmesan cheese to potato. Mash until smooth. Cover to keep warm. • In a small microwave-safe bowl, microwave mushroom sauce, until heated through, 30 seconds. Stir through a splash of beefresting juices from the baking dish.

• Slice beef brisket. • Divide parsley mash and French beef brisket between plates. Serve with veggie ratatouille. • Pour mushroom sauce over beef to serve. Enjoy!