Quick (max 20 min) - Main Protein: Veggie-No Protein - use NID: andijvie
with Pesto Rosso and Grana Padano
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
150 gram
Gesneden andijvie
250 gram
Aardappelen
25 gram
Rode pesto
(Bevat: Melk (inclusief lactose), Cashewnoten Kan bevatten: Pinda's, Noten)
10 gram
Pompoenpitten
(Kan bevatten: Pinda's, Noten, Sesamzaad)
70 gram
Rode cherrytomaten
½ stuk(s)
Ui
½ zakje(s)
Siciliaanse kruidenmix
20 gram
Grana Padanovlokken DOP
(Bevat: Ei, Melk (inclusief lactose))
4 ml
Balsamicocrème
(Bevat: Zwaveldioxide en sulfiet)
½ stuk(s)
Knoflookteen
Zelf toevoegen
½ el
Olijfolie
50 ml
Zoutarme groentebouillon
½ el
[Plantaardige] roomboter
½ tl
Mosterd
½ tl
Bloem
naar smaak
Extra vierge olijfolie
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Peel or thoroughly wash the potato and roughly chop.
- Remove the skin from the garlic clove.
- Transfer the potatoes and garlic clove to a pot or saucepan and cover with water, then boil for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
- In the meantime, boil the kettle. Transfer the escarole to a sieve and pour over the boiling water, then use the back of a spoon to squeeze out the excess liquid.
- Finely chop the onion.
- Quarter the cherry tomatoes.
- Heat a drizzle of olive oil in a frying pan over medium high heat. Fry the onion for 2-3 minutes. Add the cherry tomatoes and fry for 2 more minutes. Add the flour and whisk in the stock and let simmer for 2-3 minutes.
Did you know... cherry tomatoes contain more beta-carotene than regular tomatoes. This is an antioxidant that helps protect the body against tissue damage and aging.
- In the meantime mash the potatoes with a knob of butter, the mustard and a splash of the cooking liquid as preferred.
- Then stir in the escarole, the Sicilian style herb mix and the pesto rosso last. Season to taste with salt and pepper.
- Serve the mash with the cherry tomatoes and sauce.
- Top with the grana padano flakes and crema di balsamico.
- Garnish with the pumpkin seeds.
- If preferred, drizzle some extra virgin olive oil to taste on top.
