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Portobello 'Steaks' with puree
with cheesy mash and stir-fried spinach
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
250 gram
Aardappelen
2 stuk(s)
Portobello
¼ stuk(s)
Rode peper
10 gram
Verse bladpeterselie, koriander en oregano
½ stuk(s)
Knoflookteen
½ stuk(s)
Ui
½ zakje(s)
Peruaanse kruidenmix
¾ tl
Gerookt paprikapoeder
½ stuk(s)
Paprika
25 gram
Witte kaas
(Bevat Melk (inclusief lactose))
10 gram
Gezouten amandelen
(Bevat Amandelnoten, Pinda's Kan bevatten Noten, Sesamzaad)
Zelf toevoegen
1.25 el
Olijfolie
½ el
Extra vierge olijfolie
¼ el
[Plantaardige] roomboter
1 tl
Rodewijnazijn
1 tl
Mosterd
Voedingswaarden
Benodigdheden
Instructies
- Preheat the oven to 220°C. Peel or thoroughly wash the potatoes and cut them into rough pieces. Transfer them to a pot or saucepan and submerge them with water.
- Boil the potatoes for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
- Cut the bell peppers into strips. Transfer the bell pepper to a parchment-lined baking sheet and light drizzle with olive oil. Season generously with salt, then toss well to coat.
- Roast in the oven for 10 - 15 minutes, tossing halfway.
- In a small bowl, combine the Peruvian spices, a drizzle of olive oil, and smoked paprika. Spread the herb oil over the portobello, making sure it's evenly covered.
- Heat a light drizzle of olive oil in a frying pan. Add the portobello and press down with a spatula. Fry the portobello for 3 minutes per side. Deglaze with 25 ml water per person, then cover with a lid and fry for another 8 - 9 minutes. Remove the lid and fry for an another minute.
- Meanwhile, crush or mince the garlic and finely chop the onion and fresh herbs.
Did you know... mushrooms are a great source of vitamin B2, which helps keep you energised. Vitamin B2 is most commonly found in animal products, so if you follow a vegetarian or vegan diet it's good to eat mushrooms regularly so as to prevent deficiency.
- Cut off the top of the red chilli pepper*, then roll it in your hands to release the seeds. Allow the seeds to fall out as desired, then chop the pepper into thin rings.
- Mix the fresh herbs, onion (see Tip) , garlic, and red chilli pepper with red wine vinegar and extra virgin olive oil in a small bowl. Season to taste with salt and pepper.
- Mash the potatoes with the butter and a splash of the cooking liquid as preferred.
- Stir in the mustard and season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
Tip: If you don't like raw onion, fry it with the portobello instead.
- Roughly chop the salted almonds. Serve the mash and bell pepper on deep plates.
- Slice the portobello and serve it on top.
- Drizzle the chimichurri over it and garnish with the salted almonds.
- Crumble over the Greek-style cheese.
