Name: HF Desk Only - Veggie - Potato - try to use EID: Pecan Pieces with classic salad and fried potatoes
Total time: 25 min
Yield: 2
Cuisine: Frans
Ingredients: 500 gram Aardappelen; ⅔ zakje(s) Gedroogde tijm; 200 gram Verse geitenkaas; 2 stuk(s) Rode ui; 60 gram Veldsla; 2 stuk(s) Tomaat; 1 stuk(s) Wortel; 40 gram Honing-mosterddressing; 10 gram Gezouten gebrande pecannoten; 150 ml Water voor de aardappelen; 1 el Olijfolie; 2 el [Plantaardige] roomboter; 2 tl Suiker; 1 el Zwarte balsamicoazijn; 100 ml Water voor saus; 2 tl Honing [of plantaardig alternatief]; naar smaak Peper en zout

HelloFresh

Recepten

Franse Recepten

HF Desk Only - Veggie - Potato - try to use EID: Pecan Pieces

with classic salad and fried potatoes

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Veggie

Allergenen :

Milk

•Senf

•Tree nuts

•Noix de pécan

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

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

250 gram

Aardappelen

⅓ zakje(s)

Gedroogde tijm

100 gram

Verse geitenkaas

1 stuk(s)

Rode ui

30 gram

Veldsla

1 stuk(s)

Tomaat

½ stuk(s)

Wortel

20 gram

Honing-mosterddressing

5 gram

Gezouten gebrande pecannoten

Zelf toevoegen

75 ml

Water voor de aardappelen

½ el

Olijfolie

1 el

[Plantaardige] roomboter

1 tl

Suiker

½ el

Zwarte balsamicoazijn

50 ml

Water voor saus

1 tl

Honing [of plantaardig alternatief]

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3479 kJ

Energie (kcal)831 kcal

Vetten49.2 g

waarvan verzadigd29 g

Koolhydraten71.8 g

waarvan suikers23.7 g

Vezels14.4 g

Eiwitten26.2 g

Zout1.9 g

Potassium514.5 mg

Calcium63.5 mg

Iron0.6 mg

Benodigdheden

•Hapjespan met deksel

•Kleine steelpan

•Bakplaat met bakpapier

•Saladekom

Instructies

Preheat the oven to 220°C.
Wash the potatoes and cut them into wedges. Transfer to a lidded deep frying pan and add the water for potatoes (see pantry for amount). Steam for 12 – 15 minutes, covered, then drain if necessary and return to the pan.
Drizzle with olive oil, add the dried thyme and fry the potato wedges for 3 - 5 minutes over medium-high heat until crispy. Season to taste with salt and pepper.

Meanwhile, slice the onion into thin half rings and then melt a generous knob of butter in a small saucepan over medium-high heat.
Fry the onion for 5 - 6 minutes, stirring occasionally.
Stir the sugar into the onion and fry for 1 minute, then deglaze with the balsamic vinegar.
Continue frying for 1 more minute, then add the water for the sauce and allow to reduce for 5 minutes (see Tip). Taste and season as necessary with salt and pepper.

Meanwhile, transfer the goat's cheese to a parchment-lined baking sheet.
Top with the honey and pecans, then bake on the top shelf of the oven for 6 - 7 minutes.
Cut the tomato into wedges. Grate the carrot.
In a salad bowl, combine the honey-mustard dressing with the lettuce, tomato and carrot.

Serve the potatoes, goat’s cheese and salad on a plate.
Top the goat’s cheese with the onion sauce and serve the potatoes with mayo to taste.

Did you know... Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.