Eigenschappen
Bereidingstijd: 35 min
Menugang: Hoofdgerecht
Bereidingswijze: Koken
Aantal personen: 2 pers.
Ingrediënten:
- 750 g aardappelen
- zout
- peper
- 2 bosjes radijs met vers loof
- 30 g boter of margarine
- 10 g poedersuiker
- 1/2 dl crème fraîche
- 50 g gekookte ham
- bieslook
Bereidingswijze
Dieet: Kippeneivrij dieet, Glutenvrij dieet, Vezelrijk dieet.
Kook de geschilde, gewassen en in stukken gesneden aardappelen in 20 minutengaar in water met zout. Was de radijsjes met het loof. Snij het loof heel fijnen houd dit achter. Houd 6 radijsjes apart. Snij de rest van de radijsjes inplakjes.
Verhit 15 gram boter of margarine in een kleine kookpan. Voeg deradijsplakjes toe en smoor deze 10 minuten op een laag vuur. Bak de spekreepjesgoudbruin en knapperig in een koekenpan met anti-aanbaklaag zonder extra vet.Snij intussen de achtergehouden radijsjes in vieren. Doe ze in een steelpan endoe er water bij totdat het net onder staat. Voeg de rest van de boter ofmargarine en de poedersuiker toe, breng het aan de kook en laat het koken totdathet water is verdampt en de radijsje zijn gehuld in een stroperige,lichtgekleurde saus. Giet de aardappelen af en stamp ze fijn. Voeg de crémefraiche toe met de gesmoorde radijsplakjes, spekreepjes met het bakvet, inblokjes gesneden ham, radijsloof en peper naar smaak. Garneer met de geglaceerderadijs en royaal fijngeknipt bieslook en serveer direct.
Vegetarische variatie: vervang de spekreepjes en ham door 100 gram in blokjesgesneden jong belegen kaas.
Dit gerecht bevat circa 150 gram groente per persoon.
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