Veggie Escarole Mashpot with an Italian twist
with Pesto Rosso and Grana Padano
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Chopped escarole
250 g
Potatoes
20 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
70 g
Red cherry tomatoes
½ piece
Onion
½ sachet(s)
Sicilian-style herb mix
20 g
Grana Padano flakes DOP
(Contains: Melk (inclusief lactose), Ei)
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
½ piece
Garlic
Not included in your delivery
½ tablespoon
Olive oil
50 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
½ teaspoon
Flour
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
