Sweet Potato Stamppot with Greek-Style Cheese
with caramelised onion, arugula & pecans- Pecannoten
- Melk (inclusief lactose)
- 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
200 g
Potatoes
75 g
Sweet potato
1 piece
Red onion
1.5 piece
Tomato
½ sachet(s)
Italian seasoning
10 g
Chopped pecans
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Pecannoten)
50 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
30 g
Arugula & lamb's lettuce
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
½ tablespoon
Mustard
½ tablespoon
Extra virgin olive oil
1.5 teaspoon
Balsamic vinegar
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Weigh out the potatoes and sweet potatoes, then peel and cut into rough pieces. Transfer to a pot or saucepan and cover with water. Crumble in the stock cube and then boil for 12 – 15 minutes until done. Reserve some of the cooking liquid, then drain and set aside.
Did you know... boiling the potatoes in stock not only boosts the flavour but also helps keep the salt levels in check, since you discard most of the stock after cooking.
Slice the onion into half rings. Cut the tomato into wedges. In an oven dish, combine the tomato with the balsamic vinegar and half each of the onion and olive oil. Season with salt and pepper, then roast in the oven for 15 - 17 minutes, tossing halfway. Chop the pecans into smaller pieces if preferred. Heat a clean frying pan over high heat and toast the pecans until evenly browned, then remove from the pan and set aside.
In a bowl, combine the extra virgin olive oil with the Italian seasoning. Dice the Greek-style cheese into 1cm cubes, then transfer to the bowl and toss well to coat with the oil. Set aside until serving. Heat the rest of the olive oil in the same frying pan over medium heat. Fry the rest of the onion for 6 – 8 minutes, seasoning with salt and pepper.
Mash the potatoes and sweet potatoes with a splash of milk or the reserved stock. Stir in the mustard and season to taste with salt and pepper.
Stir the onion and half of the Greek-style cheese into the mash. If preferred, briefly heat the pan so as to allow the cheese to melt. Add the roasted tomato and the lettuce, then mix well to combine.
Serve the stamppot on plates and garnish with the pecans and the rest of the Greek-style cheese.
Did you know... onion provides numerous benefits. Not only is it rich in fibre and B vitamins, onion is also rich in antioxidants and vitamin C.
