Sweet potato stamppot with herbed cheese
with caramelised onion, arugula and pecans
Zoete en gewone aardappelen zitten boordevol vitaminen en mineralen. Zoals vitamine A, wat bijdraagt aan gezonde ogen en een sterk afweersysteem.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Potatoes
125 g
Red cherry tomatoes
200 g
Sweet potato
10 g
Chopped pecans
(Contains Pecans May be present Peanuts, Tree nuts, Sesame)
1 piece
Onion
35 g
Herbed cheese cubes
(Contains Milk)
30 g
Arugula & lamb's lettuce
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ tablespoon
Mustard
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°. Weigh out the potatoes and sweet potatoes, then peel and roughly chop. Put both types of potato in a pan with a lid and pour in enough water to cover them. Crumble in the stock cube and boil for 12 – 15 minutes with the lid on. Drain when finished, saving some of the stock to use later, then set aside without the lid.
Put the cherry tomatoes in a baking dish and toss with the balsamic vinegar and half of the olive oil. Season with salt and pepper and roast in the oven for 15 - 17 minutes. Chop the pecan nuts up smaller if preferred. Heat a frying pan over high heat without any oil and toast the chopped pecan nuts until golden brown, then remove from the pan and set aside.
Slice the onion into half rings. Heat the rest of the olive oil in the same frying pan and fry the onion over medium heat for 6 – 8 minutes. Season with salt and pepper.
Roughly mash the potatoes and sweet potatoes with a potato masher, then stir in the mustard along with a splash of milk or stock to make it nice and creamy. Season with salt and pepper to taste.
Stir the onion and half of the herbed cheese cubes into the mash. Feel free to heat up the mash briefly so that the cheese melts, then add the cherry tomatoes, arugula and lamb's lettuce and mix everything together.
Serve the stamppot on plates and garnish with the rest of the herbed cheese cubes and chopped pecan nuts.