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Super Quick: 15 min - Veggie - no meat replacer - use EID: Franse Brie
with leek, apple and brie
Allergenen :
Melk (inclusief lactose)
•Pecannoten
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
50 gram
Franse roombrie
(Bevat Melk (inclusief lactose))
250 gram
Aardappelen
½ stuk(s)
Prei
10 gram
Pecanstukjes
(Bevat Pecannoten Kan bevatten Pinda's, Noten, Sesamzaad)
½ zakje(s)
Gedroogde tijm
1 stuk(s)
Portobello
½ stuk(s)
Appel
½ stuk(s)
Ui
1 gram
Aardbeienjam
(Kan bevatten Hazelnoten, Pinda's)
Zelf toevoegen
2 el
Honing [of plantaardig alternatief]
1
[Plantaardige] melk
1.5 el
[Plantaardige] roomboter
50 ml
Water voor saus
½ el
Zwarte balsamicoazijn
½ stuk(s)
Zoutarm groentebouillonblokje
2 tl
Mosterd
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3677 kJ
Energie (kcal)879 kcal
Vetten44.2 g
waarvan verzadigd23.8 g
Koolhydraten90.3 g
waarvan suikers42 g
Vezels20.6 g
Eiwitten21.6 g
Zout2.1 g
Benodigdheden
•Pan
•Koekenpan
•Koekenpan met deksel
Instructies
1
- Peel or thoroughly wash the potatoes and cut into chunks. Transfer to a pot or saucepan and cover with water, crumble in half of the stock cube, and boil for 12 - 15 minutes.
- Reserve a small amount of cooking liquid, then drain and set aside.
- In the meantime chop the leek into thin half rings and finely chop the onion.
- Melt a knob of butter in a frying pan over medium-high heat and fry the leeks for 10 - 12 minutes until soft.
2
- Melt a small knob of butter in another lidded frying pan over medium-high heat and fry the onion and the portobello on its open side for 3 - 4 minutes.
- Cut two slices of brie per person.
- Turn the portobello and fry on its other side for 3 - 4 minutes with the lid on. With the open side upwards, place the slices of brie on top, allowing them to melt.
- Dice the apple into cubes of 1cm thickness.
Did you know... apple contains pectin, a fermentable fibre which boosts gut health, cholesterol and immunity.
3
- Take the portobello out of the pan once the brie has melted. In the same pan, add another knob of butter, then deglaze the pan with the balsamic vinegar.
- Add the blueberry jam, the water, the rest of the stock cube and the dried thyme to the pan and stir through. Let the sauce simmer for 1 - 2 minutes, while you finish the mash pot.
- Mash the potatoes with a small knob of butter and a splash of milk and the cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper.
- Add the apple to the mash and mix everything together.
4
- Serve the mash with the leek and top with the portobello.
- Garnish the portobello with the pecan nuts and the honey.
- Drizzle over the balsamic blueberry jus.
