Fusion 'Stamppot' with Sweet & Sticky Teriyaki Tempeh
with escarole, parsnip & crispy fried onions- Tarwe
- Soja
- Gluten
- Soja
- May contain traces of allergens
- Sesamzaad
- Gluten
- Pinda's
- Noten
Recipe Developer Claudia: "Escarole 'stamppot' is, of course, typically Dutch, but with this Asian-inspired twist it becomes a bit more interesting. The topping is sticky tempeh, with sweet East-Asian style sauce and salty sambal and teriyaki sauce. With crispy fried onions, potatoes, and parsnip, this dish is packed with flavour."
Ingredients
80 g
Diced tempeh
(Contains: Tarwe, Soja, Gluten)
200 g
Potatoes
½ piece
Parsnip
150 g
Chopped escarole
1 piece
Red onion
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
25 g
Teriyaki sauce
(Contains: Soja, May contain traces of allergens, Tarwe, Gluten, Soja)
15 g
Crispy fried onions
(Contains: Sesamzaad, Gluten, Pinda's, Noten, May contain traces of allergens, Tarwe)
Not included in your delivery
1 tablespoon
Sunflower oil
1 tablespoon
[Plant-based] butter
½ tablespoon
Balsamic vinegar
to taste
Sambal
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the potatoes and parsnip, then cut both into rough pieces.
- Transfer to a pot or saucepan and submerge with water.
- Bring to the boil and cook for 12 - 15 minutes, covered.
- Drain and set aside.
- In the meantime, slice the onion into half rings.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
- Add a knob of butter and fry for 8 - 10 more minutes, or until caramelised.
- Deglaze the pan with the balsamic vinegar.
- In a small bowl, combine the teriyaki sauce with the East Asian-style sauce and some sambal as preferred.
- Mash the potatoes and parsnip with a knob of butter and a splash of milk as preferred.
- Stir in the caramelised onions and the escarole. Season to taste with salt and pepper.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the tempeh for 4 minutes.
- Turn off the heat and then stir in the sauce.
- Serve the 'stamppot' on deep plates and top with the tempeh in its sauce. Garnish with the crispy onions.
