Name: Calorie Smart & Super Quick (25 min) - Mixed - Potato - Fusion - 123 - try to use NID: Oatly cooking cream with broccoli and Romano pepper
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 8 stuk(s) Gehaktballetjes van varken en rund; 100 gram Kookroom; 20 gram Verse basilicum, bieslook en bladpeterselie; 200 gram Broccoli; 1 stuk(s) Rode puntpaprika; 400 gram Krieltjes; 1 stuk(s) Rode ui; 8 ml Balsamicocrème; ½ zakje(s) Gedroogde rozemarijn; 20 ml Sojasaus; 1 el Olijfolie; ½ stuk(s) Zoutarm runderbouillonblokje; 200 ml Water voor saus; 1 el Bloem; 1 el [Plantaardige] roomboter; 1 tl Mosterd; naar smaak Peper en zout

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Recepten

Fusion Recepten

Calorie Smart & Super Quick (25 min) - Mixed - Potato - Fusion - 123 - try to use NID: Oatly cooking cream

with broccoli and Romano pepper

Bestel soortgelijke recepten voor € 3,10 per portie

Allergenen :

Melk (inclusief lactose)

•Zwaveldioxide en sulfiet

•Soja

•Gluten

•Tarwe

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

4 stuk(s)

Gehaktballetjes van varken en rund

(Kan bevatten: Selderij, Ei, Gluten, Mosterd, Soja)

50 gram

Kookroom

(Bevat: Melk (inclusief lactose))

10 gram

Verse basilicum, bieslook en bladpeterselie

100 gram

Broccoli

½ stuk(s)

Rode puntpaprika

200 gram

Krieltjes

½ stuk(s)

Rode ui

4 ml

Balsamicocrème

(Bevat: Zwaveldioxide en sulfiet)

¼ zakje(s)

Gedroogde rozemarijn

10 ml

Sojasaus

(Bevat: Soja, Gluten, Tarwe)

Zelf toevoegen

½ el

Olijfolie

¼ stuk(s)

Zoutarm runderbouillonblokje

100 ml

Water voor saus

½ el

Bloem

½ el

[Plantaardige] roomboter

½ tl

Mosterd

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2943 kJ

Energie (kcal)703 kcal

Vetten39 g

waarvan verzadigd17.2 g

Koolhydraten52.2 g

waarvan suikers12.7 g

Vezels15.4 g

Eiwitten30.5 g

Zout2.4 g

Trans Fat0.3 g

Potassium323.3 mg

Calcium54.5 mg

Iron0.9 mg

Benodigdheden

•Koekenpan

•Koekenpan met deksel

•Hapjespan met deksel

Instructies

Wash the baby potatoes and cut into quarters. Heat a drizzle of olive oil in a deep frying pan with a lid over medium-high heat. Fry the baby potatoes for 12 -14 minutes, covered. Remove the lid for the final 5 minutes of cooking. Add the dried rosemary and generously season to taste with salt and pepper.
In the meantime, melt a drizzle of olive oil in another frying pan over medium-high heat. Fry the meatballs for 2 - 3 minutes until evenly browned, then remove from the pan and set aside (they will finish cooking later).

Melt the butter in the same pan as you did the meatballs over medium-high heat. Cut the onion into half rings and fry with the flour for 1 minute or until lightly brown.
Whisk in the cream, stock cube, mustard, soy sauce and water (see pantry for amounts).
Allow to reduce for 3 - 4 minutes, adding some extra flour as necessary if it is too watery. In the meantime, finely chop the fresh herbs.
Transfer the meatballs back to the pan and cook for 6 - 8 minutes. Stir in half of the herbs right before serving.

In the meantime cut the head of the broccoli into small florets and dice the stem. Chop the Romano pepper into strips.
Add the broccoli and Romano pepper to a lidded deep frying in a small layer of water, let the vegetable boil for 6-8 minutes, covered.
Take off the lid, drain the water, add the balsamic cream and fry for another 2-3 minutes. Season to taste with salt and pepper.

Did you know... broccoli is considered a superfood, and for good reason - not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.