W11 - Veggie, Quick (25 mins) - Primary PTN: Feta - Potato - use NID: Provencial Vegetable Mix
with feta, sundried tomatoes, arugula and crema di balsamicoCalorieën
:
744 kcalEiwit
:
18.8g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Melk (inclusief lactose)
- Amandelnoten
- Noten
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
300 gram
Aardappelen
200 gram
Provençaalse-stijl groentemix met broccoli
½ stuk(s)
Knoflookteen
15 gram
Zongedroogde tomaten
25 gram
Feta
(Bevat: Melk (inclusief lactose))
20 gram
Rucola
½ stuk(s)
Tomaat
10 gram
Amandelschaafsel
(Bevat: Amandelnoten, Noten Kan bevatten: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
½ zakje(s)
Italiaanse kruiden
Zelf toevoegen
1 el
Olijfolie
½ el
Mosterd
¼ stuk(s)
Zoutarm groentebouillonblokje
1
[Plantaardige] melk
1 tl
Zwarte balsamicoazijn
1 el
Extra vierge olijfolie
Instructies
1
- Weigh out the potatoes, peel and cut into rough pieces.
- Transfer to a pot or saucepan and cover with water. Crumble in the stock cube and then boil for 12 – 15 minutes until done.
- Reserve some of the cooking liquid, then drain and set aside.
2
- Crush or mince the garlic.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the vegetables with the garlic and italian seasoning for 6 - 9 minutes.
- Deglaze with the balsamic vinegar, fry for 1 more minute. Set aside until ready to use.
3
- Mash the potatoes with a splash of milk or the reserved cooking liquid.
- Stir in the mustard and season to taste with salt and pepper.
- Chop the tomato and sundried tomatoes.
- In a bowl add the arugula, sundried tomatoes with its oil, feta and fresh tomato, season with salt and pepper to taste.
4
- Serve the stamppot on deepplates. Topped with the vegetables
- Serve the salad on top of the vegetables.
- Crumble the feta over and garnish with the shaved almonds.
- Drizzle some extra virgin olive oil over if preferred.
