Stamppot with Gratinated Onion

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. This endive mash is wonderfully creamy and we enhance the flavour with sun-dried tomatoes mixed in. The gently braised onion is filled with Parmesan cheese and rosemary, then gratinated in the oven. Enjoy!

Endive, white onion, potato, sun-dried tomato (tomato, capers, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), milk, Dijon mustard, rapeseed oil, pepper and salt, Parmesan cheese, cream, rosemary, sunflower oil.

Allergens: koemelk, lactose, mosterd, sulfiet.

Microwave

Heat the mash with the filled onion covered with the lid loosely on top or with cling film for 3-4 minutes.

Oven — 200°C, 15-20 minMarleen's choice

Preheat the mash with the filled onion covered with an ovenproof dish or aluminium foil for 15-20 minutes. Plastic containers and lids cannot go in the oven, transfer to an oven dish.

Energy87,19 kcal

Protein3,58 g

Fat2,49 g

of which saturated1,41 g

Carbohydrates11,11 g

Dietary fibre2,07 g

Salt0,54 g

Average weight: 540 g