| Type | Per person |
|---|---|
| Energy | 594 kcal |
| Fat | 18 gr |
| of which saturated | 4 gr |
| Carbohydrates | 73 gr |
| of which sugars | 16 gr |
| Fibres | 14 gr |
| Protein | 28 gr |
| Salt | 1.57 gr |
Crumbled courgette and mashed potatoes
Main course
2 persons
20 - 30 min
With seasonal products
390gr vegetables p.p.
Ingredients
2 persons
| 150 ml semi-skimmed milk |
| nutmeg |
| 150g vegetarian minced meat |
| 10 hazelnuts |
| 1 teaspoon oregano |
| 500g potatoes |
| 1-2 thin courgettes |
| 1 clove garlic |
| 1 can of diced tomatoes without salt |
| 2 whole-wheat sandwiches |
Preparation
1. Preheat the oven to 180° C.
2. Squeeze the clove of garlic over the diced tomatoes. Add the oregano and some pepper.
3. Clean the courgettes. Cut the courgettes into half slices.
4. Peel the potatoes and cut them into equal pieces. Boil the potatoes in a little water for 20 minutes until tender.
5. Cut the crusts off the bread. Roughly grind the bread with the hazelnuts and mix in the vegetarian mince.
6. Put the vegetables in an ovenproof dish and spread the crumb mixture on top. Let the vegetables cook and brown in the hot oven for about 20 minutes.
7. Make a mash of the cooked potatoes with hot milk, pepper and nutmeg and serve with the vegetables.
Source: Voedingscentrum.
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