Name: Veggie - Platter or 123 - use EID: Rode Aardappelen with Romano pepper and red potatoes
Total time: 35 min
Yield: 2
Cuisine: Europese
Ingredients: 500 gram Vastkokende rode aardappelen; 1 stuk(s) Rode ui; 2 stuk(s) Rode puntpaprika; 500 gram Bloemkool; 10 gram Verse basilicum, bieslook en bladpeterselie; ⅔ stuk(s) Citroen; 100 gram Kookroom; 50 gram Geraspte cheddar; 1 zakje(s) BBQ-rub; 1 takje(s) Verse rozemarijn; 3 el Olijfolie; 2 el Extra vierge olijfolie; naar smaak Peper en zout

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Oost Europese Recepten

Veggie - Platter or 123 - use EID: Rode Aardappelen

with Romano pepper and red potatoes

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Veggie

•Extra groente

Allergenen :

Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd35 minuten

oventijd35 minuten

NiveauMakkelijk

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

Zelf toevoegen

1.5 el

Olijfolie

1 el

Extra vierge olijfolie

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3227 kJ

Energie (kcal)771 kcal

Vetten46.9 g

waarvan verzadigd15.3 g

Koolhydraten64.7 g

waarvan suikers11.2 g

Vezels17.9 g

Eiwitten20.3 g

Zout1 g

Benodigdheden

•Kom

•Bakplaat met bakpapier

•Steelpan

•Deksel

•Large Frying Pan

•Kleine kom

Instructies

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.

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.

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.

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.

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.

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.