Creamy Goat's Cheese with Onion Jus
over carrot-spinach 'stamppot' with pecans- Melk (inclusief lactose)
- Pecannoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
Pecans are known as a brain food. They contain vitamins B and E, which are understood to positively impact brain function!
Ingredients
250 g
Potatoes
1 piece
Carrot
½ piece
Red onion
1 piece
Matured goat's cheese
(Contains: Melk (inclusief lactose))
5 g
Chopped pecans
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Pecannoten)
65 g
Baby spinach
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ teaspoon
Mustard
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Balsamic vinegar
1 teaspoon
Sugar
1.5 tablespoon
[Plant-based] butter
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Wash or peel the carrots and potatoes, then cut them into small chunks. Boil for 18 - 20 minutes, adding the spinach during the final minute of cooking.
- Reserve 75ml of the cooking liquid per person, then drain and set aside, covered.
Did you know... spinach is full of nutrients but is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
- Slice the onion into thin half rings and then melt a generous knob of butter in a small saucepan over medium-high heat.
- Fry the onion for 5 - 6 minutes, stirring occasionally.
- Meanwhile, transfer the goat's cheese to a parchment-lined baking sheet.
- Top with the honey and pecans, then bake on the top shelf of the oven for 6 - 7 minutes.
- Stir the sugar into the onion and fry for 1 minute, then deglaze with the balsamic vinegar.
- Continue frying for 1 more minute, then add the reserved cooking liquid and allow to reduce for 5 minutes (see Tip).
- Taste and season as necessary with salt and pepper.
Tip: if the jus is still too watery after 5 minutes, add 0.5 tsp flour per person and allow to reduce for 1 - 2 more minutes.
- Mash the potatoes and vegetables with the mustard, a knob of butter and a splash of milk.
- Season to taste with salt and pepper.
- Serve the mash on plates and top with the baked goat's cheese and the onion jus.
