Veggie - Platter or 123 - use EID: Rode Aardappelen
with Romano pepper and red potatoesCalorieën
:
773 kcalEiwit
:
20.3g eiwitBereidingstijd
:
35 minutenDifficulty
:
MakkelijkVeggie
Extra groente
Fibermaxxing
Allergenen:
- Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
250 gram
Vastkokende rode aardappelen
½ stuk(s)
Rode ui
1 stuk(s)
Rode puntpaprika
250 gram
Bloemkool
5 gram
Verse basilicum, bieslook en bladpeterselie
⅓ stuk(s)
Citroen
50 gram
Kookroom
(Bevat: Melk (inclusief lactose))
25 gram
Geraspte cheddar
(Bevat: Melk (inclusief lactose))
½ zakje(s)
BBQ-rub
½ takje(s)
Verse rozemarijn
Niet inbegrepen in jouw bezorging
1.5 el
Olijfolie
1 el
Extra vierge olijfolie
naar smaak
Peper en zout
Keukengerei
•Kom
•Bakplaat met bakpapier
•Steelpan
•Deksel
•Large Frying Pan
•Kleine kom
Instructies
1
- Preheat the oven to 200°C.
- Dice the potatoes into 1 - 2 cm chunks. Cut the Romano pepper into bite-sized pieces and the onion into wedges.
- Discard the rosemary stalk(s) and finely chop the leaves.
- Transfer the potatoes, Romano pepper, onion and rosemary to a bowl and mix with a generous drizzle of olive oil and salt and pepper to taste. Transfer to a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes, or until done.
2
- Boil plenty of salted water in a saucepan.
- For each person, cut a 2cm thick slice from the middle of the cauliflower. Keep the stem attached so as to keep the cauliflower steak intact, then set aside.
- Cut the rest of the cauliflower into florets and boil for 10 - 12 minutes, then drain and set aside (see Tip).
Tip: the cauliflower should be well-cooked, so as to make a smoother purée. Boil it longer if necessary.
3
- Heat a drizzle of olive oil in a large frying pan over medium-high heat.
- Season the cauliflower steak well with salt and pepper and carefully fry for 1 - 3 minutes per side until golden-brown.
- Lower the heat and cover with a lid, then continue cooking for 8 - 10 more minutes, turning halfway.
Did you know... cauliflower is very nutrient-dense; it contains calcium for strong bones and teeth, vitamin C to boost immunity, potassium for healthy blood pressure and fibre for gut health.
4
- In the meantime, finely chop the fresh herbs. Zest the lemon and cut into 6 wedges.
- In a small bowl, mix the fresh herbs with the extra virgin olive oil and lemon zest to taste.
- Add the juice of 1 lemon wedge per person and season with salt and pepper.
5
- Transfer the boiled cauliflower to a tall container, along with the cream, BBQ rub* and grated cheddar.
- Use an immersion blender to process into a smooth, thick purée.
- Transfer back to the same saucepan and keep warm over a low heat. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
6
- Serve the purée on plates, top with the cauliflower steaks and drizzle over the herb topping.
- Serve the roasted potatoes and vegetables alongside.
- Garnish with a lemon wedge.
