Mashed potatoes with spinach, meatballs and roasted cherry tomatoes
The cherry tomatoes give the spinach mash a surprising twist. They create the perfect balance of flavors with the mash, and the acidity of the tomatoes gives the dish a refreshing flavor.
Bereidingswijze
Preheat the oven to 180°C (350°F). Peel the potatoes, cut them into thirds, and rinse. Bring a large pot of cold water to a boil and cook the potatoes for 20 minutes, or until tender.
Meanwhile, heat 1 tablespoon of olive oil in a pan and fry the meatballs for 8 minutes until golden brown and cooked through. Remove the meatballs from the pan, then add 20g of butter, the Verstegen Mix for Steak & Gravy, and the water. Reduce this over medium heat for 5 minutes until the gravy is reduced.
Meanwhile, arrange the cherry tomatoes on a baking sheet lined with parchment paper and drizzle with the remaining olive oil. Place the baking sheet in the preheated oven for 8 minutes, or until the tomatoes are roasted.
Mash the potatoes with the spinach, remaining butter and Verstegen Mix for Spinach Mash using a potato masher.
Serve the spinach mash with the meatballs and roasted cherry tomatoes. Make a well in the center of the mash and pour in the gravy.
Variatietip
Voor een leuke twist aan dit gerecht kunnen de aardappelen voor de stamppot vervangen worden door pompoen. Kook deze in 15 minuten gaar en pureer deze met de spinazie en Verstegen Mix voor Spinazie Stamppot.
Ingrediënten
- 1 kg kruimige aardappelen
- 2 el olijfolie
- 400 g rundergehaktballetjes
- 50 g ongezouten roomboter
- 1 el Verstegen Mix voor Steak & Jus
- 250 g cherrytomaten
- 200 ml water
- 200 g verse spinazie
- 1 el Verstegen Mix voor Spinazie Stamppot
Benodigdheden
- Potato masher
- Baking paper
