Stammpot with Provencal style vegetable mix
with feta, sundried tomatoes, arugula andCalories
:
744 kcalProtein
:
18.8g proteinTotal
:
25 minutesDifficulty
:
EasyVeggie
Allergens:
- 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
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
300 g
Potatoes
200 g
Provençal-style vegetable mix with broccoli
½ piece
Garlic
15 g
Sundried tomatoes
25 g
Feta
(Contains: Melk (inclusief lactose))
20 g
Arugula
½ piece
Tomato
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
½ sachet(s)
Italian seasoning
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Mustard
¼ piece
Low sodium vegetable stock cube
1
[Plant-based] milk
1 teaspoon
Balsamic vinegar
1 tablespoon
Extra virgin olive oil
Nutrition Values
Energy (kJ)3114 kJ
Calories744 kcal
Fat38.4 g
Saturated Fat9.1 g
Carbohydrate75 g
Sugar15.6 g
Dietary Fiber17.6 g
Protein18.8 g
Salt2.2 g
Potassium1747.8 mg
Calcium57.1 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
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.
