Parsley Butter Plant-Based Chicken Style Tender & Potato Mash
with Rainbow Carrots & Parsnip
- Wheat
- Gluten
- Soy
Ingredients
2
Garlic
1 packet
Parsley
1 packet
Baby Rainbow Carrots
300 g
Plant-Based Crumbed Chicken Tenders
(Contains: Wheat, Gluten, Soy; )
2 packet
Potato
1
Parsnip
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Trim green tops from baby rainbow carrots and scrub them clean. Cut parsnip into wedges lengthways. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
• Meanwhile, bring a medium saucepan of lightly salted water to the boil. Peel potato and parsnip. Cut potato into large chunks. • Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan, then add the butter (for the mash), the milk and the salt. Mash until smooth and cover to keep warm.
• Finely chop garlic and parsley. • Place butter (for the sauce) and garlic in a small heatproof bowl and microwave in 10 second bursts until softened. • Add parsley to the garlic butter and mash together with a fork. Season. TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!
• Season plant-based chicken with salt and pepper.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook plant-based chicken-style tenders until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Slice plant-based chicken. • Divide plant-based chicken, potato mash, roast carrots and parsnip between plates. • Spoon parsley butter over the steak to serve. Enjoy!
