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Bataatpuree

Bataatpuree

Bataatpuree

met gegratineerde aubergine, bieslook en gesmolten oude geitenkaas

De bataat heeft een rozige schil, maar is van binnen knaloranje. De zachte, zoete puree combineert goed met de knapperige rode paprika en scherpe bieslook. De oude geitenkaas smelt in de oven over de aubergine heen.

Allergens:

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

Total30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 unit

Aubergine

50 g

Oude geitenkaasvlokken

(Contains: Melk (inclusief lactose))

200 g

Zoete aardappel

8 stalk

Verse bieslook

(May be present: Selderij)

½ unit

Rode paprika

Not included in your delivery

½ tablespoon

Olijfolie

to taste

Extra vierge olijfolie

to taste

Peper en zout

Nutrition Values

Calories484 kcal

Energy (kJ)2025 kJ

Fat22 g

Saturated Fat10.6 g

Carbohydrate52 g

Sugar18.7 g

Dietary Fiber9 g

Protein16 g

Salt1.2 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.

Cooking Steps

Aubergine snijden

1

Verwarm de oven voor op 200 graden. Snijd de aubergine in de lengte in plakken van een halve cm en verdeel over een bakplaat met bakpapier.

Aubergine bakken

2

Besprenkel de aubergineplakken met de olijfolie. Bestrooi met de helft van de geitenkaas, peper en zout en bak 15 – 20 minuten in de oven, of totdat ze zacht zijn.

Bataat koken

3

Schil ondertussen de bataat en snijd in grove stukken. Zorg dat de bataat net onder water staat in een pan met deksel, breng afgedekt aan de kook en kook de bataat in 10 minuten gaar. Giet daarna af en laat zonder deksel uitstomen.

Paprika snijden

4

Snijd of knip ondertussen de bieslook fijn. Verwijder de zaadlijsten van de rode paprika en snijd de paprika in kleine blokjes.

Puree bereiden

5

Stamp de bataat met een aardappelstamper tot een grove puree. Meng met de helft van de bieslook en de paprikablokjes. Breng op smaak met peper en zout.

Serveren

6

Verdeel de bataatpuree over de borden en serveer met de gegratineerde aubergine. Garneer met de overige bieslook en de overige geitenkaas. Besprenkel naar smaak met extra vierge olijfolie.

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