Creamy Goat's Cheese with Onion Jus

Name: Creamy Goat's Cheese with Onion Jus over carrot-spinach 'stamppot' with pecans
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 500 g Potatoes; 1 piece Carrot; 2 piece Red onion; 2 piece Matured goat's cheese; 10 g Chopped pecans; 200 g Spinach; 1 piece Low sodium vegetable stock cube; 1 teaspoon Mustard; 2 teaspoon Honey [or plant-based alternative]; 1 tablespoon Balsamic vinegar; 2 teaspoon Sugar; 3 tablespoon [Plant-based] butter; [Plant-based] milk; to taste Salt and pepper

over carrot-spinach 'stamppot' with pecans

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There is a special ingredient in your box! Our mature goat's cheese is deliciously creamy and full of flavour, and baking the cheese makes it even more so!

Tags:

Veggie

•Family

•Special Ingredient

Allergens:

Melk (inclusief lactose)

•Pecannoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Potatoes

1 piece

Carrot

1 piece

Red onion

1 piece

Matured goat's cheese

5 g

Chopped pecans

100 g

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

Energy (kJ)3373 kJ

Calories806 kcal

Fat44.9 g

Saturated Fat28 g

Carbohydrate72.5 g

Sugar24.3 g

Dietary Fiber16.6 g

Protein25.4 g

Salt2.1 g

Potassium1247.5 mg

Calcium172.5 mg

Iron3.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Baking Sheet with Baking Paper

•Small sauce pan

•Potato Masher

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.