Creamy Goat's Cheese with Onion Jus
over carrot-spinach 'stamppot' with pecans
Recipe Developer Babette: "'Stamppot', also called 'stoemp' in Belgium, is a regular on the table for me and many others. Instead of meat, I chose to serve it with a classic vegetarian element: goat's cheese with honey and nuts. The perfect comfort food!"
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
300 g
Potatoes
1 piece
Carrot
1 piece
Red onion
65 g
Baby spinach
5 g
Chopped pecans
(Contains: Noten, Pecannoten)
100 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
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 cooking liquid per person, then drain and set aside, covered.
- Slice the onion into thin half rings.
- 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.
