W07 - Max 35 min - Main Protein: Veggie-Feta - Potato
with feta and tomato
Labels:
Caloriebewust
•Veggie
Allergenen :
Melk (inclusief lactose)
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd35 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
25 gram
Feta
(Bevat: Melk (inclusief lactose))
200 gram
Aardappelschijfjes
½ stuk(s)
Courgette
½ stuk(s)
Ui
1 stuk(s)
Knoflookteen
1 stuk(s)
Tomaat
75 gram
Kookroom
(Bevat: Melk (inclusief lactose))
5 gram
Verse krulpeterselie en tijm
½ zakje(s)
Italiaanse kruiden
5 gram
Zonnebloempitten
(Kan bevatten: Sesamzaad, Pinda's, Noten)
40 gram
Veldsla
25 gram
Geraspte oude Goudse kaas
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
¾ tl
[Plantaardige] roomboter
150 ml
Zoutarme groentebouillon
1 el
Bloem
¾ tl
Mosterd
½ el
Extra vierge olijfolie
½ tl
Zwarte balsamicoazijn
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2922 kJ
Energie (kcal)698 kcal
Vetten39.1 g
waarvan verzadigd21.3 g
Koolhydraten60.1 g
waarvan suikers13.3 g
Vezels12.5 g
Eiwitten23.2 g
Zout2 g
Instructies
1
- Preheat the oven to 220°C (see tip).
- Heat a deep frying pan over medium-high heat. Toast the sunflower seeds for 1 - 2 minutes or until golden brown. Once the seeds are cooled, mix them in the salad.
- In the meantime, slice the courgette lengthwise into slices of no more than 0.5cm thickness.
Tip: If your oven has a combination grill setting, you can also use that for this recipe.
2
- Dice the onion.
- Crush or mince the garlic.
- Melt the butter in the same deep frying pan over medium-high heat.
- Chop the herbs.
3
- Fry the onion and garlic for 1 - 2 minutes.
- Then whisk in the flour and fry for 1 minute.
- Slowly add the stock and keep whisking. Add the cooking cream, Italian seasoning, half of the mustard, half of the herbs, and crumble in the feta.
- Generously season with salt and pepper. Let simmer to reduce for 1 minute while whisking.
4
- In an oven dish, add a splash of the sauce on the bottom.
- Layer potato slices on top, followed by courgette slices. Spread some sauce on top, and repeat until all the vegetables and sauce are used.
- Scatter the grated aged Gouda over the oven dish and bake for 20 - 25 minutes.
5
- Cut the tomato into wedges.
- Mix the balsamic vinegar with the EVOO and the rest of the mustard in a salad bowl and season to taste with salt and pepper.
- Add the lettuce mix, tomato and sunflower seeds and mix well.
6
- Top the gratin with the leftover herbs and serve on deep plates, as it can remain a bit runny.
- Serve the salad alongside.
