Cauliflower-Endive Potato Mash with Chicken Meatballs
with bacon lardons & jus
This recipe provides 356 grams of vegetables per portion.
Tags:
Extra Veggies
•-30% carbs
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
100 g
Potatoes
250 g
Cauliflower
25 g
Bacon lardons
¼ piece
Red chili pepper
½ piece
Garlic
25 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
100 g
Chopped escarole
3 piece
Chicken meatballs with Mediterranean herbs
Not included in your delivery
½ tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Wholegrain mustard
80 milliliters
Low sodium beef stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2348 kJ
Calories561 kcal
Fat40.9 g
Saturated Fat20.8 g
Carbohydrate28.2 g
Sugar9.2 g
Dietary Fiber10.7 g
Protein15.1 g
Salt1.4 g
Trans Fat0.1 g
Potassium570 mg
Calcium76 mg
Iron1.3 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 with Lid
•Garlic Press
•Casserole
Cooking Steps
1
- Prepare the stock.
- Boil plenty of water in a pot or saucepan for the potatoes and cauliflower.
- Peel the potatoes and cut into rough chunks. Cut the head of the cauliflower into florets and dice the stem.
- Boil the potatoes for 6 - 7 minutes, covered, then add the cauliflower and boil for 6 - 8 minutes. Drain and set aside, covered.
2
- Heat the olive oil in a deep frying pan over medium-high heat. Add the chicken meatballs and halve them with a spatula.
- Add the bacon lardons and fry together for 7 - 9 minutes, then remove the meatballs from the pan and set aside.
- Meanwhile, deseed and finely chop the red chili pepper.*
- Crush or mince the garlic.
*Take care, this ingredient is spicy! Use as preferred.
3
- To the bacon lardons, add the garlic, chili pepper and mustard, along with two-thirds of the butter.
- Deglaze with the stock, then bring to the boil and allow to reduce until serving.
- Mash the potatoes and cauliflower with the cream cheese and the rest of the butter.
- Add some mustard as preferred, then season to taste with salt and pepper.
4
- Transfer the meatballs back to the frying pan.
- Gradually add the escarole to the mash and combine (see Tip).
- Serve the stamppot on plates and top with the meatballs.
- Top with the bacon lardons and the jus.
Tip: depending on your preference, you can keep the escarole mostly raw, or allow it to wilt completely.
