Vegetable Mash with Cheese Balls

A flavoursome mash packed with green vegetables, delightfully mild in taste, perfect for young and old alike! I sauté the onions until they are completely soft and mash them together with fluffy potatoes, broccoli, endive, and spinach into a creamy mixture. The crispy cheese balls complement this dish perfectly.

Endive, broccoli, spinach, peas, white onion, potato, mature cheese, pasteurised free-range egg, milk, wheat flour, Dijon mustard, baking powder, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.

Microwave

Remove the cheese balls with baking paper from the dish. Heat the mash loosely covered for 2-3 minutes (1 person) to 4-5 minutes (2 or more persons). Heat the cheese balls on the baking paper for a maximum of 30 seconds. Note: they will not become crispy in the microwave.

Oven — 200°C, 10-20 minMarleen's choice

Remove the cheese balls with baking paper from the dish. Heat the mash covered with an ovenproof plate or aluminium foil for 10 minutes (1 person) to 15-20 minutes (2 or more persons). In the last 2-3 minutes, add the cheese balls on the baking paper. Disposable containers cannot go in the oven, so transfer to an oven dish.

Energy143,64 kcal

Protein6,73 g

Fat5,72 g

of which saturated2,99 g

Carbohydrates13,5 g

Dietary fibre2,48 g

Salt0,59 g

Average weight: 275 g