Creamy Mustard Kransky with Mash and Hot Vegetable Mornay

Picture of Creamy Mustard Kransky with Mash and Hot Vegetable Mornay
  • PREPARE
  • 20 mins
  • COOK
  • 25 mins
  • SERVES
  • 4
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Ingredients

  • 1/2 cup Thickened Cream
  • 300 g DON* Kransky, each Kransky cut into 4 thick diagonal slices
  • 2 tblspn Margarine, + 1 tblspn for side dish
  • 1/2 cup Milk
  • 1 kg Potato, floury variety peeled and cut into large pieces
  • 200 g Broccoli, cut into chunky flowerettes steamed until just tender
  • 2 Spring Onions (shallots), finely sliced
  • 1 large Carrot, peeled and cut into chunky pieces steamed until just tender
  • 1/2 Cauliflower, cut into chunky flowerettes steamed until just tender
  • 1 tblspn MAGGI* Chicken Stock Powder, + 1 tspn for Mustard Kransky
  • 375 ml GRAVOX* Classic Sauces Homestyle, Cheese
  • 1/2 cup KELLOGG'S* Corn Flake Crumbs
  • 1 tblspn MAILLE* Mustard, Dijon Originale
  • 1 tblspn JENSENS* Minced Garlic, + 1 tblpsn for side dish
  • 1/2 cup Water
  • 1 kg Potato, floury variety peeled and cut into large pieces
  • 200 g Broccoli, cut into chunky flowerettes steamed until just tender
  • 1 tblspn JENSENS* Minced Garlic, + 1 tblpsn for side dish

Cooking method

  1. Preheat oven to 180°C (160°C for fan-forced ovens).
  2. Place potatoes in large saucepan. Cover with water. Stir in stock powder. Bring to the boil. Reduce heat. Simmer for about 20 minutes or until tender. Strain and add margarine and garlic. Mash, adding sufficient milk to give creamy texture.
  3. To Prepare Side Dish: Melt margarine in 20cm non stick fry-pan. Add garlic. When margarine is hot, quickly stir in crumbs. Cook, stirring, for about 2 minutes or until golden and crisp. Remove from pan. Wipe pan with paper towel.
  4. Arrange vegetables in shallow ovenproof dish. Pour sauce over. Top with prepared crumbs. Bake for 10 to 15 minutes.
  5. To Prepare Mustard Kransky: Heat non stick pan. Add sliced kransky. Cook for 2 to 3 minutes on each side until lightly browned. Remove and keep warm.
  6. Combine mustard, chicken stock powder and water. Pour into hot pan. Reduce heat. Simmer for 5 minutes. Blend in cream and spring onions (shallots). Heat gently without boiling.
  7. Serve mash into 4 warm shallow bowls. Pile slices of kransky on mash and top with mustard sauce. Serve hot vegetable mornay separately.

Nutrition Tip 

Sauces
Forget the heavy traditional cream or butter-based saucess\ of our parents' generation! Sauces today are lighter and more delicate than ever before. They may be made by reducing pan juices or using flavoursome stock with a little wine or by combining chopped fresh ingredients to make a tasty salsa. If you like the more traditional creamy sauce try some of the new light ones at your supermarket. This Gravox* classic cheese sauce is a good example with only 4.4g fat per 100ml compared to 16g for a traditional home prepared cheese sauce.

Nutritional information (per serve)

  • Carbohydrate
  • 64.1g
  • Dietary Fibre
  • 11.3g
  • Energy (cal)
  • 784cals
  • Energy (kj)
  • 3285kj
  • Fat
  • 46.5g
  • Protein
  • 27.8g
  • Sugars
  • 13.6g