Taleggio Portobello with Balsamic Strawberry Sauce
over mashed potatoes with apple, leek & pecans0.0(0)
Calories
:
925 kcalProtein
:
22.7g proteinDifficulty
:
EasyVeggie
Allergens:
- Noten
- Pecannoten
- Melk (inclusief lactose)
Taleggio is a soft Italian cheese with a mellow, slightly tangy flavour and buttery texture. It's rich, creamy and perfect for melting!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Potatoes
½ piece
Leek
15 g
Chopped pecans
(Contains: Noten, Pecannoten)
½ sachet(s)
Dried thyme
1 piece
Portobello mushroom
½ piece
Apple
½ piece
Red onion
25 milliliters
Strawberry sauce
50 g
Taleggio DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
2 tablespoon
Honey [or plant-based alternative]
1.5 tablespoon
[Plant-based] butter
50 milliliters
Water for the sauce
½ tablespoon
Balsamic vinegar
½ piece
Low sodium vegetable stock cube
2 teaspoon
Mustard
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3871 kJ
Calories925 kcal
Fat45.7 g
Saturated Fat23 g
Carbohydrate105.9 g
Sugar50 g
Dietary Fiber13.8 g
Protein22.7 g
Cholesterol44.5 mg
Salt2.3 g
Trans Fat0.1 g
Potassium1832.7 mg
Calcium82.9 mg
Iron1.9 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
•Fryingpan with lid
•Potato Masher
Cooking Steps
1
- Peel or thoroughly wash the potatoes and cut into rough pieces.
- Transfer to a pot or saucepan and cover with water, then crumble in half of the stock cube (see pantry for amount).
- Boil for 12 - 15 minutes, then reserve a small amount of cooking liquid before draining and setting aside.
- Meanwhile, slice the leek into thin half-rings.
2
- Melt a knob of butter in a frying pan over medium-high heat. Fry the leek for 10 - 12 minutes until soft.
- Meanwhile, chop the onion.
- Melt a small knob of butter in another frying pan over medium-high heat. Fry the onion with the portobello (face-down) for 3 - 4 minutes.
- Flip the portobello and fry for 3 - 4 minutes, covered.
3
- Slice the cheese.
- Top the portobello with the cheese and allow to melt, then remove from the pan and set aside.
- Melt another knob of butter in the same pan, then deglaze with the balsamic vinegar.
4
- Add the strawberry sauce, the thyme and the water for the sauce.
- Crumble in the rest of the stock cube and mix well to combine.
- Allow the sauce to simmer for 1 - 2 minutes.
5
- Dice the apple in the meantime.
- Mash the potatoes with a small knob of butter and a splash of milk or cooking liquid as preferred.
- Stir in the apple and the mustard, then season to taste with salt and pepper.
6
- Top the mash with the leek and the portobello.
- Drizzle the portobello with the honey and then garnish with the pecans.
- Serve with the balsamic strawberry sauce.
