veggie max 35
With parsnip and cripsy fried onions
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
200 gram
Aardappelen
½ stuk(s)
Pastinaak
80 gram
Tempehblokjes
(Bevat: Tarwe, Soja, Gluten)
150 gram
Gesneden andijvie
1 stuk(s)
Rode ui
20 gram
Zoete Aziatische saus
(Bevat: Tarwe, Soja, Gluten)
15 gram
Gefrituurde uitjes
(Bevat: Tarwe Kan bevatten: Sesamzaad, Gluten, Pinda's, Noten)
25 gram
Teriyakisaus
(Bevat: Tarwe, Soja)
Zelf toevoegen
½
[Plantaardige] melk
1 el
Olijfolie
naar smaak
[Plantaardige] roomboter
naar smaak
Sambal
½ el
Zwarte balsamicoazijn
naar smaak
Peper en zout
Benodigdheden
Instructies
Peel or thoroughly wash the potatoes and parsnip and then cut into pieces. Transfer to a pot or saucepan and submerge with water, then boil for 12 - 15 minutes, covered. Drain and set aside.
In the meantime, chop the onion into half rings. Heat a drizzle of olive oil in a frying pan for the onion. Fry the onion 2 - 3 minutes. Add a knob of butter and fry the onions for 8 - 10 minutes until caramelised.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the tempeh for 4 minutes. Add the teriyaki sauce, East Asian sauce and sambal to taste.
Deglaze the onions with the balsamic vinegar (see pantry for amounts).
Mash the potatoes and parsnip with a knob of butter and a splash of milk as preferred. Stir caramelised onions and escarole. Season to taste with salt and pepper.
Divide the mashpot in deep plates. Top with the sticky tempeh and the sauce. Garnish with the crispy fried onions.
