Name: CCR - Source of Fiber - Salmon - use EID: Parsnip with mashed potatoes
Total time: 35 min
Yield: 2
Cuisine: Europese
Ingredients: 2 stuk(s) Zalmfilet; 500 gram Aardappelen; 1 stuk(s) Pastinaak; 1 stuk(s) Wortel; 1 stuk(s) Rode ui; 10 gram Verse salie; 1 zakje(s) Gedroogde rozemarijn; 20 gram Pompoenpitten; 1 stuk(s) Citroen; 1 el Olijfolie; 1.5 el [Plantaardige] roomboter; 1 tl Mosterd; naar smaak Peper en zout

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CCR - Source of Fiber - Salmon - use EID: Parsnip

with mashed potatoes

Krijg tot € 100 korting + 2 maanden gratis extra's

Labels:

Bron van vezels

Allergenen :

Vis

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

Bereidingstijd35 minuten

oventijd35 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Zalmfilet

(Bevat: Vis)

250 gram

Aardappelen

½ stuk(s)

Pastinaak

½ stuk(s)

Wortel

½ stuk(s)

Rode ui

5 gram

Verse salie

(Kan bevatten: Selderij)

½ zakje(s)

Gedroogde rozemarijn

10 gram

Pompoenpitten

(Kan bevatten: Pinda's, Noten, Sesamzaad)

½ stuk(s)

Citroen

Zelf toevoegen

½ el

Olijfolie

¾ el

[Plantaardige] roomboter

½ tl

Mosterd

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3320 kJ

Energie (kcal)793 kcal

Vetten39.1 g

waarvan verzadigd12.3 g

Koolhydraten73.2 g

waarvan suikers18.4 g

Vezels19.4 g

Eiwitten31 g

Zout0.9 g

Potassium2013 mg

Calcium112.2 mg

Iron2.9 mg

Benodigdheden

•Pan

•Bakplaat met bakpapier

•Koekenpan

•Kleine kom

Instructies

Preheat the oven to 200°C.
Peel or thoroughly wash the potatoes and then cut into rough pieces.
Transfer to a pot or saucepan and submerge in water. Crumble in the stock cube, then boil the potatoes for 12 - 15 minutes. Reserve some of the cooking liquid, then drain and add back to the pot.
Mash the potatoes with the cooking liquid or a splash of milk, as preferred. Stir in the mustard and season to taste with salt and pepper.

Wash the carrot and parsnip, then cut into 5cm batons.
Cut the onion into 8 wedges.
Transfer the vegetables to a parchment-lined baking sheet, drizzle with olive oil and season with the dried rosemary, salt and pepper. Roast in the oven for 20 - 25 minutes.
Pull the sage leaves from the stems.

Did you know... just 100g of parsnip provides almost a fifth of the RDA of fibre. Fibre is good for gut health, which makes it easier to absorb nutrients and boosts immunity.

Heat a clean frying pan over medium-high heat. Toast the pumpkin seeds for 3 - 4 minutes, or until they pop. Transfer to a small bowl.
Add a knob of butter to the frying pan and fry the sage leaves and stems for 4 - 5 minutes over medium heat. Remove the sage from the pan and transfer the butter to the small bowl. Chop the sage and add to the small bowl as well.
Meanwhile, zest the lemon, then cut into 6 wedges.
Add the juice of 1 lemon wedge per person and lemon zest to taste to the small bowl and mix. Season with salt and pepper.

Melt a small knob of butter in the same frying pan over medium-high heat and fry the salmon filet on the skin for 2 - 3 minutes.
Turn the salmon over and fry for 2 minutes on the other side. Season with salt and pepper.
Serve the mashed potatoes, salmon and roasted vegetables on plates. Top the salmon with the lemon-sage topping and serve with the rest of the lemon wedges.