HF Desk Only - Veggie - Potato - try to use EID: Pecan Pieces
with classic salad and fried potatoes
Calorieën
:
847 kcalEiwit
:
25g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Mosterd
- Noten
- Pecannoten
- Melk (inclusief lactose)
- Melk (inclusief lactose)
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingrediënten
Hoeveelheden
250 gram
Aardappelen
⅓ zakje(s)
Gedroogde tijm
1 stuk(s)
Rode ui
30 gram
Veldsla
1 stuk(s)
Tomaat
½ stuk(s)
Wortel
20 gram
Honing-mosterddressing
(Bevat: Mosterd)
5 gram
Pecanstukjes
(Bevat: Noten, Pecannoten)
100 gram
Geitenkaas
(Bevat: Melk (inclusief lactose) Kan bevatten: Melk (inclusief lactose))
Niet inbegrepen in jouw bezorging
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
Keukengerei
•Hapjespan met deksel
•Kleine steelpan
•Bakplaat met bakpapier
•Saladekom
Instructies
1
- 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.
2
- 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.
3
- 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.
4
- 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.
