200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdSpring Mash with Goat Cheese Balls
This fresh spring mash is packed with green vegetables such as broccoli and spinach. It gets its lovely green colour from the puréed peas that I mix in. We flavour the mash further with fresh herbs, mustard, milk, and butter. The cheese balls are made with a blend of goat cheese and mature cheese (3 pp). They add a delicious savoury touch to the mash!
Broccoli, peas, spinach, white onion, potato, fresh basil, mint, mature cheese, pasteurised free-range egg, milk, wheat flour, Dijon mustard, baking powder, butter, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Remove the balls from the dish. Heat the mash loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the cheese balls on the baking paper for a maximum of 30 seconds. Note: they will not be crispy after microwaving.
Oven — 200°C, 15-30 minMarleen's choice
Remove the balls from the dish. Heat the mash covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the cheese balls on the baking paper for the last 3-4 minutes.
Average weight: 540 g