'Stamppot' with an Asian-Inspired Twist
with sweetheart cabbage & a jammy egg- Ei
- Soja
- Tarwe
- Melk (inclusief lactose)
- Sesamzaad
- Gluten
- Pinda's
- Noten
- May contain traces of allergens
Now you can give your stamppot an Asian-inspired twist! Discover our amazing recipe with sweetheart cabbage and soy sauce! It's delicious!
Ingredients
250 g
Potatoes
⅓ sachet(s)
Green curry spices
1 piece
Egg
(Contains: Ei)
½ piece
Onion
½ sachet(s)
East Asian-style sauce
(Contains: Soja, Tarwe)
5 milliliters
Soy sauce
(Contains: Soja, Tarwe)
10 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
10 g
White miso paste
(Contains: Soja, Tarwe)
200 g
Chopped sweetheart cabbage
20 g
Cooking cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan. Peel the potatoes and cut into rough chunks, then boil for 12 - 15 minutes until done, covered.
- Boil the eggs alongside for 4 - 8 minutes (see Tip).
- Meanwhile, roughly chop the onion into half rings.
Tip: adjust the cooking time if necessary so as to boil the eggs to your liking.
- Melt a third of the butter in a frying pan over medium-high heat. Fry the cabbage with the green curry spices for 6 - 7 minutes, then remove from the pan and set aside.
- Melt the rest of the butter in the same pan and fry the onion for 4 - 5 minutes over medium-low heat.
- Add the East Asian-style sauce and the water (see pantry for amount).
- Allow the sauce to reduce gently for 4 - 5 minutes.
- Meanwhile, drain the eggs and potatoes. Rinse the eggs under cold water to stop them from cooking further, then set aside.
- Mash the potatoes with the cream (see Tip).
- Stir in the cabbage, miso paste* and soy sauce. Season to taste with salt and pepper.
Tip: add the cream gradually so as to prevent the mash from becoming too watery.
*Take care, this ingredient is salty! Use as preferred.
- Peel the eggs and cut them in half.
- Serve the stamppot on plates and top with the sauce. Serve the egg alongside.
- Garnish with the crispy fried onions (see Tip).
Tip: add the fried onions shortly before serving so as to ensure they stay crispy.
