Zalmworstje met bloemkool
met gekleurde regenboogaardappel
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
200 g
Pre-cooked baking potatoes
1 piece
Salmon sausage
2.5 g
Fresh dill
25 g
Organic full-fat yogurt
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Honey [or plant-based alternative]
50 milliliters
Low sodium vegetable stock
Nutrition Values
Energy (kJ)650 kJ
Calories155 kcal
Fat13.4 g
Saturated Fat8.7 g
Carbohydrate7.6 g
Sugar7.3 g
Dietary Fiber1.1 g
Protein1.2 g
Salt0.2 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.
Cooking Steps
1
- Breng ruim water aan de kook in een pan met deksel voor de bloemkool.
- Snijd de bloem van de bloemkool in roosjes en de steel in blokjes.
- Blancheer de bloemkool 3-4 minuten en giet daarna af.
2
- Verhit 1 el roomboter per persoon in een koekenpan met deksel op middelhoog vuur en bak de voorgekookte gekleurde aardappelen 5-6 minuten, afgedekt.
- Haal daarna de deksel van de pan en bak nog 5 minuten.
3
- Verhit 1/2 el roomboter per persoon in een koekenpan. Bak de zalmworstjes in 3 minuten op hoog vuur rondom bruin. Verlaag het vuur en laat de zalmworstjes nog 4 minuten verder garen.
- Verhit 1/2 el roomboter per persoon in een hapjespan. Bak de bloemkool in 4 - 5 minuten rondom bruin. Breng op smaak met peper en zout.
- Snijd de dille fijn. Meng de dille en volle yoghurt in een kom. Breng op smaak met peper en zout.
4
- Verdeel de aardappels en bloemkool over de borden. Verdeel de worstjes erbij. Garneer de bloemkool met de dille-yoghurtsaus.
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