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Andijviestamppot met spekjes
Andijviestamppot met spekjes

Andijviestamppot met spekjes

Met rode ui, walnoten en geitenkaas

Andijviestamppot met spekjes is een klassieke combinatie, maar daar geven we vandaag een twist aan door een ander bekend duo toe te voegen: geitenkaas en walnoten. Je bakt de andijvie deels met de spekjes en geeft de stamppot een topping van kruimels geitenkaas.

Allergens:
Noten
Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

300 g

Kruimige aardappelen

1 unit

Rode ui

10 g

Walnoten

(Contains: Noten May be present: Noten, Pinda's, Sesamzaad)

50 g

Spekblokjes

1.5 teaspoon

Gedroogde tijm

150 g

Gesneden andijvie

40 g

Verse geitenkaas

(Contains: Melk (inclusief lactose))

Not included in your delivery

1.5 tablespoon

Roomboter

(Contains: Melk (inclusief lactose))

drizzle

Melk

(Contains: Melk (inclusief lactose))

½ tablespoon

Mosterd

to taste

Peper en zout

Nutrition Values

Energy (kJ)3628 kJ
Calories867 kcal
Fat52 g
Saturated Fat26.1 g
Carbohydrate68 g
Sugar12.3 g
Dietary Fiber12 g
Protein25 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Cutting Board
Paring Knife
Pan with Lid
Casserole
Tall-Sided Pan
Potato Masher
Plate

Cooking Steps

Aardappelen koken
1

Schil de aardappelen en snijd in grove stukken. Zorg dat de aardappelen net onder water staan in een pan met deksel, breng afgedekt aan de kook en kook de aardappelen in 12 – 15 minuten gaar. Giet af, bewaar een beetje kookvocht en laat zonder deksel uitstomen. Snijd ondertussen de rode ui in halve ringen.

Bakken, hakken, roosteren
2

Verhit een koekenpan op middelhoog vuur en bak de rode ui, zonder boter of olie, met een snuf zout 2 – 3 minuten. Verlaag het vuur, voeg per persoon ½ el roomboter toe en bak nog 10 – 15 minuten op middelmatig vuur. Hak ondertussen de walnoten grof. Verhit een hapjespan, zonder olie, op middelhoog vuur en rooster de walnoten goudbruin. Haal uit de pan en bewaar apart.

Bakken
3

Bak in dezelfde hapjespan de spekblokjes op middelhoog vuur in 3 – 4 minuten knapperig. Voeg de gedroogde tijm en de helft van de andijvie toe en bak nog 2 minuten, of totdat de andijvie begint te slinken.

Stamppot maken
4

Stamp de aardappelen tot een grove puree met een aardappelstamper. Voeg de rest van de roomboter en een klein scheutje melk of kookvocht toe om het geheel smeuïg te maken. Voeg vervolgens de spekjes, de gebakken andijvie en de mosterd toe.

Stamppot afmaken
5

Roer de overige andijvie door de stamppot en breng op smaak met peper en zout. Verkruimel de geitenkaas.

Serveren
6

Verdeel de stamppot over de borden en garneer met de gebakken rode ui, geitenkaas en walnoten.

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