200°C · 10-20 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdVegetable 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.
Vegetable Mash with Cheese Balls
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.