Provençal Stew with Potato Gratin

Exceptional! This vegetable stew of fennel, mushrooms, and carrots is bursting with flavour from fresh herbs like tarragon and thyme, with a touch of miso for added depth. Served alongside is a creamy portion of potato gratin. Bon appétit!

Fennel, carrot, mushrooms, celery, white onion, garlic, potato, fresh tarragon, bay leaf, parsley, kalamata olives, capers, broad beans (lima beans), thyme, red cheddar, pasteurised free-range egg, milk, cream, tomato purée, white miso (soybean paste), baking soda, organic vegetable stock, potato starch, balsamic vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, ei, koemelk, lactose, sulfiet.

Microwave

Heat the vegetable stew and the gratin loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons).

Oven — 200°C, 20-30 minMarleen's choice

Heat the vegetable stew and the gratin covered with an ovenproof dish or aluminium foil for 20 minutes (1 person) to 30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy100,5 kcal

Protein4,36 g

Fat3,89 g

of which saturated1,87 g

Carbohydrates10,01 g

Dietary fibre2,8 g

Salt0,75 g

Average weight: 540 g