Main course - veggie 2024
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Main course - veggie 2024

with Crispy Parmezan Gnocchi and Goat's Cheese, Cranberry and Pear salad

MISE EN PLACE

Earlier in the day:

  • Roast the butternut squash
  • Prepare the orzotto

20 - 25 minutes before serving:

  • Roast the baby potatoes
  • Finish the butternut squash
  • Assemble the salad
Labels:
Veggie
Allergenen :
Tarwe
•Melk (inclusief lactose)
•Sulfiet
•Hazelnoten

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

Bereidingstijd1 uur
oventijd30 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

½ stuk(s)

Flespompoen

10 gram

Gedroogde cranberry's

(Kan bevatten Sesamzaad, Pinda's, Noten)

½ stuk(s)

Knoflookteen

3 gram

Verse salie

(Kan bevatten Selderij)

½ zakje(s)

Gedroogde tijm

25 gram

Orzo

(Bevat Tarwe Kan bevatten Lupine, Eieren, Mosterd, Soja)

½ stuk(s)

Parmigiano Reggiano DOP

(Bevat Melk (inclusief lactose))

25 gram

Geitenkaasbolletjes met honing

(Bevat Melk (inclusief lactose))

25 gram

Geraspte Red Leicester

(Bevat Melk (inclusief lactose))

5 gram

Verse basilicum, bieslook en bladpeterselie

½ stuk(s)

Appel

20 gram

Slamix met radicchio, rucola en bladsla

1 tl

Paprikapoeder

20 gram

Pikante uienchutney

200 gram

Voorgekookte halve kriel met schil

25 gram

Gesneden ui

¼

Tomatenpuree

8 ml

Balsamicocrème

(Bevat Sulfiet)

25 gram

Kruidenroomkaas

(Bevat Melk (inclusief lactose))

10 gram

Hazelnoten

(Bevat Hazelnoten Kan bevatten Pinda's, Noten, Sesamzaad)

25 gram

Zongedroogde tomaten

Zelf toevoegen

30 gram

[Plantaardige] roomboter

1 el

Olijfolie

75 ml

Zoutarme paddenstoelen- of groentebouillon

½ el

Suiker

naar smaak

[Plantaardige] mayonaise

naar smaak

Peper en zout

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Voedingswaarden

Energie (kJ)5972 kJ
Energie (kcal)1427 kcal
Vetten73.7 g
waarvan verzadigd37.5 g
Koolhydraten148.1 g
waarvan suikers47.5 g
Vezels21.8 g
Eiwitten33.9 g
Zout2.8 g

Benodigdheden

•Bakplaat met bakpapier
•Kleine kom
•Hapjespan met deksel
•Koekenpan

Instructies

1

You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.

  • Preheat the oven to 230°C. Prepare the stock.
  • Halve the butternut squash lengthways, then scoop out the seeds and the stringy part of the flesh.
  • Transfer face-up to a parchment-lined baking sheet and season with salt and pepper, then roast in the oven for 35 - 40 minutes.
  • Meanwhile, soak the cranberries in a small bowl of warm water.
2
  • Crush or mince the garlic. Finely chop the sage. Roughly chop the sundried tomatoes.
  • Melt half of the butter in a deep frying pan over medium-high heat. Fry the garlic, onion, orzo, paprika, sage and tomato paste with half of the thyme for 2 - 3 minutes.
  • Add the stock, then cover with the lid and cook for 8 - 10 minutes.
  • Stir in the onion chutney, sundried tomatoes and cream cheese, then remove from the heat and set aside, covered.
3
  • Grate the Parmigiano Reggiano and scatter it over a parchment-lined baking sheet.
  • Top with the baby potatoes, then drizzle with the olive oil and scatter over the rest of the thyme. Season with salt and pepper, then roast in the oven for 15 - 20 minutes.
  • Core and dice the apple. 
  • Melt the rest of the butter a frying pan over medium-high heat. Fry the apple with the sugar for 5 - 6 minutes, then remove from the heat and set aside.
4
  • When the butternut squash is done, scoop out the flesh in the centre, leaving a 1.5cm border intact.
  • Roughly mash or chop the flesh, then transfer to the orzo and mix well to combine. Season to taste with salt and pepper, then transfer the orzo to the butternut squash.
  • Roughly chop the hazelnuts.
  • Top the butternut squash with the Red Leicester and the hazelnuts, then return to the oven for 10 - 15 minutes.
5
  • Finely chop the fresh herbs. Drain the cranberries.
  • Serve the lettuce on a large plate.
  • Top with the fried apple, the goat's cheese and the cranberries.
  • Drizzle with the crema di balsamico.
6
  • Serve the butternut squash on a large platter. Scatter over half of the fresh herbs.
  • Garnish the baby potatoes with the rest of the fresh herbs. Serve with mayonnaise as preferred.
  • Serve the salad alongside.