Hollands stoofpotje met appel en peen

Hollands stoofpotje met appel en peen

Hollands stoofpotje met appel en peen

Een rijke stoof vol groenten, op smaak gebracht met tijm en verse dragon. Je bereidt de groenten in de frisse appelcider. Door deze in te laten koken zal de alcohol grotendeels vervliegen. Dit gebeurt bij 60 graden Celsius. Hierdoor blijft alleen de zoete smaak van de appelcider achter in het gerecht.

Allergens:

Zwaveldioxide en sulfiet

•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

Total40 minutes

Cooking Time

DifficultyHard

Ingredients

Serving amount

½

Ui

150

Vastkokende aardappelen

½

Peen

½

Prei

150

Appelcider

(Contains: Zwaveldioxide en sulfiet)

⅓

Tomatenpuree

1

Gedroogde tijm

⅓

Appel

3

Verse dragon

(May be present: Selderij)

½

Linzen

Not included in your delivery

100

Groentebouillon

1

Roomboter

(Contains: Melk (inclusief lactose))

1

Mosterd

½

Witte balsamicoazijn

Peper en zout

Nutrition Values

/ per serving

Energy (kJ)2573 kJ

Calories615 kcal

Fat15 g

Saturated Fat8 g

Carbohydrate81 g

Sugar0 g

Dietary Fiber24 g

Protein17 g

Salt0 g

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

•Casserole with Lid

Cooking Steps

Snijd de prei.

1

Bereid de bouillon en snipper de ui. Was de aardappelen (nicola) grondig en snijd in blokjes van 1 - 2 cm. Snijd de peen in dunne halve plakken en de prei in ringen.

Voeg de appelcider toe.

2

Verhit de roomboter in een stoof- of hapjespan met deksel en fruit de ui 2 minuten op laag vuur. Voeg de appelcider toe en laat 2 minuten op hoog vuur inkoken.

3

Voeg vervolgens de tomatenpuree, mosterd en tijm toe en bak al roerende 1 minuut. Voeg de aardappelen, groenten en de bouillon toe. Breng op smaak met peper en zout en laat, afgedekt, 15 minuten stoven.

Voeg de appel toe.

4

Snijd ondertussen de appel in blokjes en het blad van de dragon fijn. Voeg in de laatste 3 minuten de appel, linzen (met vocht) en de witte balsamicoazijn toe.

Garneer met de overige dragon.

5

Roer vlak voor het opdienen de helft van de dragon toe aan de stoof en verdeel het gerecht over de borden. Garneer met de overige dragon.

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