Creamy Mushroom Casserole & Veggie Mash
with Lemony Baby Broccoli & Plant-Based Cheese
Savour the richness of this creamy casserole, where mushrooms are the start of the show! Carrot adds a new layer of flavour to your much-loved potato mash, and forms the perfect base to soak up this creamy, hearty delight.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
potato
2
carrot
2 clove
garlic
1 packet
button mushrooms
½
Onion
1 bag
baby broccoli
½
lemon
1 sachet
Garlic & Herb Seasoning
1 packet
cream
(Contains Milk; )
½ packet
Dijon mustard
1 packet
Plant-Based Grated Cheese
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and carrot and cut into bite-sized chunks. Peel garlic cloves. • Cook potato, carrot and garlic in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, milk and plant-based grated cheese to the veggies and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled. TIP: The plant-based cheese has a unique texture, use less or leave it out if you're not a fan!
• Meanwhile, thinly slice button mushrooms and onion (see ingredients). Halve any thicker stalks of baby broccoli lengthways. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Transfer to a bowl, add a squeeze of lemon juice and season to taste. Cover to keep warm and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms and onion, stirring, until tender, 6-7 minutes. • Add garlic & herb seasoning and cook, until fragrant, 1 minute.
• Add cream (see ingredients), dijon mustard (see ingredients) and a splash of water. Simmer, until slightly reduced, 2-3 minutes. Season to taste.
• Divide plant-based cheesy veggie mash, creamy mushroom casserole and lemony baby broccoli between plates. • Serve with any remaining lemon wedges. Enjoy!