Allergens
Lactose
Sulfiet
MosterdStamppot with Gratinated Onion
This endive stamppot is wonderfully creamy and we enhance the flavour with sun-dried tomatoes mixed in. The gently sautéed onion is filled with Parmesan cheese and rosemary, then baked to perfection 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.
MicrowaveMarleen's choice
Heat the stamppot with the filled onion covered with the lid loosely on top or with cling film for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the stamppot with the filled dish covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Plastic containers and lids cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
