Escarole 'Stamppot' with Bacon Lardons
with walnuts, onion chutney & fresh herbs4.0(792)
Calories
:
818 kcalProtein
:
19.2g proteinDifficulty
:
EasySeasonal
Allergens:
- Walnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
There is a special ingredient in your box! Escarole is a versatile seasonal vegetable. It's tasty raw in stamppot or in a salad, but it also makes a delicious side dish when stewed.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
150 g
Chopped escarole
300 g
Potatoes
50 g
Bacon lardons
½ piece
Onion
10 g
Chopped walnuts
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Walnoten)
5 g
Fresh flat leaf parsley & chives
40 g
Onion chutney
Not included in your delivery
30 g
[Plant-based] butter
¼ piece
Low sodium vegetable stock cube
¼ tablespoon
Mustard
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3420 kJ
Calories818 kcal
Fat45.1 g
Saturated Fat21.9 g
Carbohydrate79.6 g
Sugar22.2 g
Dietary Fiber11.3 g
Protein19.2 g
Salt2.3 g
Trans Fat0.2 g
Potassium1425.9 mg
Calcium34.5 mg
Iron1.7 mg
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
•Pan
•Tall-Sided Pan
•Potato Masher
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Peel or thoroughly wash the potatoes, then cut them into rough pieces.
- Boil the potatoes for 14 minutes, then add the escarole and cook for 1 more minute.
- Reserve some of the cooking liquid, then drain and set aside.
2
- Heat a clean frying pan over medium-high heat and fry the bacon lardons for 4 - 5 minutes until done.
- Meanwhile, slice the onion into half rings and roughly chop the fresh herbs.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
3
- Add the butter to the bacon and allow to melt, then add the onion and fry for 2 - 3 minutes.
- Add the onion chutney and 30ml per person of the reserved cooking liquid.
- Allow to reduce for 4 - 5 minutes, then season to taste with salt and pepper.
4
- Mash the potatoes and escarole with a splash of milk and some butter as preferred.
- Stir in the mustard and half of the fresh herbs, then season to taste with salt and pepper.
- Serve the stamppot on plates, then top with the bacon in its sauce.
- Garnish with the walnuts and the rest of the fresh herbs.
