Wildzwijnworstjes met ratatouille en krieltjes

Wildzwijnworstjes met ratatouille en krieltjes

Wildzwijnworstjes met ratatouille en krieltjes

Met een groentestoof van rode ui, peen en groene paprika

De groenten stoof je in tomatentapenade en groentebouillon. Door deze Franse bereidingswijze komen de smaken van de groenten goed samen. Bij de ratatouille serveer je worstjes van wilde zwijnen afkomstig van de Veluwe. De worstjes zijn alvast voorgekruid met onder andere gember, kardemom en cayennepeper.

Allergens:

Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

300 g

Krieltjes

½ unit

Rode ui

⅓ unit

Peen

½ unit

Groene paprika

40 g

Tomatentapenade

(Contains: Vis)

2 unit

Wildzwijn-rundersaucijs

Not included in your delivery

100 milliliters

Groentebouillon

1.5 tablespoon

Olijfolie

1 tablespoon

Zwarte balsamicoazijn

to taste

Peper en zout

Nutrition Values

/ per serving

Calories707 kcal

Energy (kJ)2958 kJ

Fat39 g

Saturated Fat9 g

Carbohydrate67 g

Sugar0 g

Dietary Fiber11 g

Protein17 g

Salt0 g

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.

Utensils

•Casserole with Lid

•Wok with Lid

•Casserole

•Wok

•Tall-Sided Pan

Cooking Steps

1

Bereid de bouillon. Was de krieltjes grondig, snijd de grote krieltjes in vieren en de kleine doormidden. Verhit ⅓ van de olijfolie in een wok of hapjespan met deksel en bak de krieltjes, afgedekt, 25 – 30 minuten op middelhoog vuur. Schep regelmatig om en bestrooi met peper en zout.

Snijd de peen klein.

2

Snipper ondertussen de rode uien. Snijd de peen klein. Snijd de paprika in blokjes.

Bak de groenten.

3

Verhit ⅓ van de olijfolie in een andere wok of hapjespan en fruit de rode ui 2 minuten op laag vuur. Voeg de peen, groene paprika, bouillon, zwarte balsamicoazijn en de tomatentapenade toe en breng afgedekt aan de kook. Laat 10 minuten zachtjes koken. Haal na 5 minuten de deksel van de pan zodat het vocht verdampt en breng op smaak met peper en zout.

Bak de worstjes.

4

Verhit ondertussen de overige olijfolie in een koekenpan met deksel op middelmatig vuur. Prik de wildzwijnworstjes op 2 plekken in en bak, afgedekt, 10 minuten.

Verdeel de wildzwijnworstjes, de ratatouille en de krieltjes over de borden.

5

Verdeel de wildzwijnworstjes, de ratatouille en de krieltjes over de borden.

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