Spanish Chorizo & Sweet Potato Mash

With Rosemary Caper Gravy & Bell Peppers

30 min

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Contains: Milk, Soy, and Sulphites.

May Contain: Barley, Egg, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Tree Nuts, Triticale, and Wheat.

What We'll Send

Chorizo Sausage
White Sweet Potato Diced 1"
Garlic
Capers
Italian Parsley
Cornstarch
Red Cooking Wine
Assorted Mini Bell Peppers
Organic Vegetable Stock Cube
Tomato Paste
Spice Blend
Rosemary Dried, Coriander, Smoked Paprika, Oregano
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 742
Fat 47g
Protein 24g
Carbohydrates 59g

Cooking Directions

0

Tip: Do not wash your skillet out between step 3 and 4. The sausage will leave flavour behind on the skillet and the gravy will collect it as it cooks.

1

Prepare Ingredients
- Bring 2L of salted water to a boil.
- Once boiling, add sweet potatoes.
- Cover and cook for 10-12 minutes or until sweet potatoes are soft enough to puncture easily with a fork.
- Wash bell peppers and parsley.
- Cut bell peppers in half lengthwise. Remove stems and seeds.
- Pick and chop parsley leaves.
- In a small bowl, mix corn starch and 1/4 cup cold water. Whisk well until no clumps remain.

2

Prepare Chorizo Sausages
- Drain chorizo and pat dry with paper towel.
- With clean hands, split chorizo in four.
- Firmly press each quarter into 2-3 inch long sausage shapes, forming 4 cylindrical sausages.

3

Cook Chorizo + Peppers
- Heat a skillet to medium high and add 2 tbsp. olive oil
- Once hot, add chorizo sausages and peppers into the skillet, keeping them separate.
- Season to taste with salt and pepper.
- Cook chorizo and peppers for 2-3 minutes on each side, rotating to brown all sides.
- Cook until chorizo reaches an internal temperature of 165°F.
- Remove from skillet.

4

Prepare Mash
- Drain sweet potatoes in a sieve.
- Return sweet potatoes to pot and add 1 tbsp. butter or add to your taste preference.
- Add garlic, half of the parsley and season to taste with salt and pepper.
- Using a fork, mash until smooth or until desired texture is reached.

5

Prepare Gravy
- In the same skillet, over medium heat, add 1 tbsp butter, spice blend and salt and pepper to taste. Cook for 1 minute.
- Add red cooking wine and cook for 30 seconds. Scrape up any bits stuck to the bottom of the pan.
- Add tomato paste, stock cube, corn starch mixture, capers and 1 cup water.
- Whisk gravy to break apart stock cube and remove any clumps.
- Turn heat up to medium-high for 2-3 minutes until gravy is glossy and has thickened.
- Season to taste with salt and pepper.

6

Serve
- Divide mash and bell peppers into serving bowls.
- Divide gravy on top.
- Top with chorizo sausages.
- Garnish with remaining parsley.
- Enjoy!

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