Escarole mashpot with carmalized onions and sticky tempeh
With parsnip and cripsy fried onions
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
½ piece
Parsnip
80 g
Diced tempeh
(Contains: Tarwe, Soja, Gluten)
150 g
Chopped escarole
1 piece
Red onion
20 g
East Asian-style sauce
(Contains: Tarwe, Soja, Gluten)
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
25 g
Teriyaki sauce
(Contains: Tarwe, Soja)
Not included in your delivery
½
[Plant-based] milk
1 tablespoon
Olive oil
to taste
[Plant-based] butter
to taste
Sambal
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
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.
