Pumpkin Girasoli in Blue Cheese Sauce
with broccolini, mangetout, walnuts & salad- Melk (inclusief lactose)
- Noten
- Walnoten
- Tarwe
- Ei
- Gluten
- Noten
- Pinda's
- Sesamzaad
- May contain traces of allergens
- Hazelnoten
- Weekdieren
- Gluten
- Selderij
- Mosterd
- Schaaldieren
- Vis
- Soja
- Gerst
- Amandelnoten
- Pistachenoten
- Walnoten
- Cashewnoten
There is a new ingredient in your box! This pumpkin and sage girasoli is made by the Rana family in Italy: authentic and delicious, the way pasta should be!
Ingredients
½ piece
Onion
½ piece
Garlic
½ piece
Lemon
5 g
Fresh curly parsley
25 g
Blue cheese cubes
(Contains: Melk (inclusief lactose))
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
100 g
Broccolini
50 g
Mangetout
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Courgette
20 g
Mixed leaves of radicchio, arugula & lettuce
150 g
Sage & pumpkin girasoli
(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Hazelnoten, Noten, Weekdieren, Gluten, Selderij, Mosterd, Schaaldieren, Vis, Soja, Gerst, Amandelnoten, Pistachenoten, Walnoten, Cashewnoten)
½ sachet(s)
Hello Provence
Not included in your delivery
½ piece
Low sodium vegetable stock cube
10 g
Flour
1 tablespoon
Olive oil
¼ tablespoon
Extra virgin olive oil
15 g
[Plant-based] butter
Nutrition Values
Cooking Steps
- Boil plenty of water in a pot or saucepan for the girasoli and crumble in the stock cube (see pantry for amount).
- Set aside 60ml stock per person, then keep the pot over low heat until step 5.
- Chop the onion and crush or mince the garlic.
- Slice the courgette into crescents.
- Heat a clean frying pan over medium-high heat. Toast the walnuts until golden-brown, then remove from the pan and set aside.
- Heat a generous drizzle of olive oil in the same pan over medium-high heat. Fry the garlic with the broccolini, the mangetout and the onion for 2 minutes.
- Deglaze with half of the reserved stock, then add the courgette.
- Cover with the lid and stew gently for 10 - 12 minutes. Stir regularly and lower the heat or add more water as needed.
- Meanwhile, roughly chop the parsley.
- Zest the lemon, then juice half of it and cut the rest into wedges.
- Stir the lemon zest into the vegetables and fry for 1 minute. Season to taste with salt and pepper.
- Melt the butter in a saucepan over medium-high heat and fry the flour for 2 minutes.
- Add the rest of the reserved stock and the Hello Provence, then mix well to combine.
- Add the cream and bring to the boil, then stir in the cheese.
- Season to taste with salt and pepper.
- Allow the cheese to melt as the sauce thickens and reduces, lowering the heat as needed.
- Meanwhile, boil the girasoli for 3 - 5 minutes, then drain and transfer to the sauce.
- In a salad bowl, combine the lemon juice with the extra virgin olive oil. Season to taste with salt and pepper.
- Shortly before serving, transfer the lettuce to the salad bowl and toss well to combine with the dressing.
- Serve the girasoli on deep plates with the salad and the vegetables alongside.
- Garnish with the walnuts and the parsley.
- Serve with the lemon wedges.
