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Double protein (NL) - Stamppot met rookworst, krokante boerenkool

Double protein (NL) - Stamppot met rookworst, krokante boerenkool

zachte rode ui en spekjes

Boerenkoolstamppot Klassieker met een kleine twist door je boerenkool krokant te maken.

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

Total35 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

250 g

Potatoes

1 piece

Red onion

10 pinch

Nutmeg

½ piece

Parmigiano Reggiano DOP

150 g

Shredded kale

2 piece

Smoked pork sausage

40 g

Bacon lardons

Not included in your delivery

1 teaspoon

Mustard

1

[Plant-based] milk

1 tablespoon

Olive oil

¾ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4527 kJ

Calories1082 kcal

Fat68.6 g

Saturated Fat28 g

Carbohydrate65.7 g

Sugar12.2 g

Dietary Fiber18.2 g

Protein45.7 g

Salt3.8 g

Trans Fat0.2 g

Potassium1317.5 mg

Calcium48 mg

Iron1.8 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

•Grater

•Pan with Lid

•Parchment Paper

•Bowl

•Baking Sheet

•Tall-Sided Pan

•Potato Masher

Cooking Steps

1

Verwarm de oven voor op 150 graden. Was de aardappelen grondig of schil en snijd in grove stukken. Snijd de rode ui in halve ringen. Rasp de Parmigiano reggiano en de nootmuskaat met een fijne rasp.

2

Leg 2/3 van de boerenkool in een pan met deksel. Voeg de aardappelen toe aan de pan en zet onder water. Voeg een snuf zout toe en breng aan de kook. Laat 15 - 20 minuten koken, of totdat de aardappelen gaar zijn. Voeg de laatste 6 minuten de rookworst toe. Giet af en laat goed uitstomen zonder deksel.

3

Meng ondertussen de overige boerenkool in een kom met 1 el olijfolie per persoon, de Parmigiano reggiano, peper en zout. Verspreid de boerenkool over een bakplaat met bakpapier en rooster in 15 - 20 minuten krokant.

4

Verhit een koekenpan, zonder olie, op hoog vuur en bak de spekjes in 6 - 8 minuten krokant. Voeg 1/4 el roomboter per persoon en de ui toe aan de koekenpan. Laat de ui in 6 - 8 minuten zacht worden.

5

Stamp de aardappelen en boerenkool tot een grove stamppot. Voeg 1/2 el roomboter per persoon en een scheutje melk of kookvocht toe om het smeuïg te maken. Voeg 1 tl mosterd per persoon toe en breng op smaak met peper, zout een een snuf nootmuskaat.

6

Verdeel de stamppot over de borden en serveer met de rookworst, spekjes en ui. Garneer met de krokante boerenkool.

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