Italiaanse andijviestamppot met geitenkaas

italiaanseandijviestamppotmetgeitenkaas.jpg

Eigenschappen

Bereidingstijd: 40 min

Menugang: Hoofdgerecht

Bereidingswijze: Grillen/Roosteren

Aantal personen: 2 pers.

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Ingrediënten:

Bereidingswijze

Dieet: Glutenvrij dieet, Kippenei vrij dieet, Vezelrijk dieet.

Schil en was de aardappelen en kook ze in een pan met weinig water en zout incirca 20 minuten gaar. Verhit de boter of margarine in een koekenpan en bak despekreepjes knapperig en goudbruin. Laat het spek op keukenpapier uitlekken. Wasde andijvie, laat deze goed uitlekken en snij de andijvie in repen. Snij deuitgelekte, zongedroogde tomaten in stukjes en de olijven in plakjes. Breng demelk met de pesto aan de kook. Giet de aardappelen af en stamp ze fijn. Voeg demelk al roerende toe tot een gladde puree ontstaat. Verwarm de grill voor op dehoogste stand. Meng de puree met de andijvie, het ontbijtspek, gedroogde tomaaten olijven. Schep de stamppot in een ovenschaal en strijk deze glad. Verdeel deplakken geitenkaas en de walnoten over de schotel en gratineer deze kort onderde hete grill.

Vegetarische variatie: laat de spekreepjes weg en roer door de stamppot 50gram geraspte oude kaas.

Dit gerecht bevat 150 gram groente per portie/per persoon.

Hoofdingrediënten

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