Hollandse hutspot met bataat, scholfilet en Turkse yoghurt

Hollandse hutspot met bataat, scholfilet en Turkse yoghurt

Hollandse hutspot met bataat, scholfilet en Turkse yoghurt

Hutspot is de naam voor een stamppot (in Vlaanderen ook wel stoemp genoemd) met wortels. Voor een extra zoete smaak zit er dit keer ook bataat in. Dit is een zoete aardappel die net zoals wortel oranje van kleur is.

Allergens:

Vis

•Melk (inclusief lactose)

•Ei

•Zwaveldioxide en sulfiet

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 Time

DifficultyEasy

Ingredients

Serving amount

½ unit

Ui

200 g

Kruimige aardappelen

150 g

Zoete aardappel

150 g

Peen

1 unit

Scholfilet

(Contains: Vis)

2 sprig

Verse bladpeterselie

(May be present: Selderij)

2 tablespoon

Labne

(Contains: Melk (inclusief lactose), Ei, Zwaveldioxide en sulfiet)

Not included in your delivery

1 tablespoon

Roomboter

(Contains: Melk (inclusief lactose))

¼ unit

Groentebouillonblokje

½ tablespoon

Zonnebloemolie

drizzle

Melk

(Contains: Melk (inclusief lactose))

1 teaspoon

Mosterd

to taste

Peper en zout

Nutrition Values

/ per serving

Calories611 kcal

Energy (kJ)2556 kJ

Fat21 g

Saturated Fat10 g

Carbohydrate73 g

Sugar0 g

Dietary Fiber11 g

Protein27 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

•Lid

•Large Pan

•Tall-Sided Pan

•Potato Masher

Cooking Steps

1

Breng 150 ml water per persoon aan de kook.

2

Snipper de ui. Schil de aardappelen (irene) en bataat en snijd beide in blokjes van 1 cm.

Verkruimel het bouillonblokje boven de pan.

3

Verhit de helft van de roomboter in een grote pan met deksel en fruit de ui 3 minuten op laag vuur. Voeg de aardappelen, bataat, winterpeen en het gekookte water toe. Verkruimel het bouillonblokje boven de pan en kook, afgedekt, in 15 minuten droog. Roer regelmatig door en haal in de laatste 5 minuten de deksel van de pan.

Bak de scholfilet.

4

Verhit als de hutspot bijna klaar is de zonnebloemolie in een koekenpan en bak de scholfilet aan beide kanten 1 - 2 minuten op middelmatig vuur. Bestrooi met peper en zout.

Stamp de aardappelen.

5

Stamp de aardappelen, bataat en winterpeen tot een grove stamppot. Voeg de overige roomboter en een klein scheutje melk toe om het smeuïg te maken. Breng op smaak met de mosterd, peper en zout.

6

Verdeel de hutspot over de borden. Serveer met de scholfilet. Scheur de peterselie klein boven de maaltijd en garneer met de Turkse yoghurt.

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