'Stamppot' with Meatballs & Sundried Tomatoes
with demi-glace & roasted carrots4.0(25)
Calories
:
797 kcalProtein
:
25.2g proteinDifficulty
:
MediumFamily
Allergens:
- Selderij
- Selderij
- Soja
- Gluten
- Ei
- Mosterd
- May contain traces of allergens
Demi-glace is a classic French sauce known for its deep savoury flavour; whether using it as a glaze or adding it to stews, sauces and soups, it adds instant depth and umami to your dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
4 unit
Beef-pork meatballs with Spanish-style seasoning
(Contains: Selderij, Soja, Gluten, Ei, Mosterd, May contain traces of allergens)
200 g
Potatoes
1 unit
Carrot
75 g
Sweet potato
½ unit
Onion
20 g
Sundried tomatoes
25 g
Demi-glace
(Contains: Selderij)
Not included in your delivery
1 tablespoon
Olive oil
30 milliliters
Water for the sauce
1 teaspoon
Mustard
1 tablespoon
[Plant-based] butter
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3334 kJ
Calories797 kcal
Fat44.3 g
Saturated Fat16.6 g
Carbohydrate77.1 g
Sugar23.7 g
Dietary Fiber13.5 g
Protein25.2 g
Salt2.6 g
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
•Bowl
•Baking Sheet with Baking Paper
•Pan
•Tall-Sided Pan
•Potato Masher
Cooking Steps
1
- Preheat the oven to 220°C.
- Slice the carrot and transfer to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Transfer the carrot to a parchment-lined baking sheet and roast for 15 - 18 minutes or until golden-brown, tossing halfway.
- Peel all of the potatoes and cut them into rough pieces.
2
- Transfer to a pot or saucepan and submerge with water, then boil for 12 - 15 minutes. Reserve some of the cooking liquid, then drain and set aside.
- Chop the onion and halve the meatballs.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the meatballs with the onion for 2 - 3 minutes until evenly browned.
- Fry for 5 - 6 more minutes over medium-low heat, covered.
3
- Remove the meatballs from the pan and set aside.
- Melt a knob of butter in the same pan over high heat, then stir in the water for the sauce, the demi-glace and a splash of milk.
- Allow to thicken for 2 minutes, then keep warm over low heat until serving.
- Cut the sundried tomatoes into strips.
4
- Mash the potatoes with the mustard, a knob of butter and a splash of milk or cooking liquid as preferred.
- Season to taste with salt and pepper, then stir in the roasted carrot and the sundried tomatoes.
- Serve the 'stamppot' on plates, topped with the meatballs and the sauce.
