Stamppot met pastinaak met geitenkaas en chorizo - 3840x2160px
#bettinerecipes

Mashed parsnip with goat's cheese and chorizo

Discover this delicious Mashed Parsnip with Bettine Goat Cheese and Chorizo - a tasty dinner for 4, ready in just 45 minutes. This creamy stew combines the subtle flavour of parsnips with the creamy Bettine Pearls and spicy chorizo. Boil potatoes and parsnips, mash them into a creamy stew with leeks, milk and nutmeg. Foot Bettine Pearls for extra creaminess and serve with crispy sage leaves and fried chorizo. A delicious dish to enjoy.

  • Salad goat's cheese
  • Main course
  • Autumn
Total time 45 minutes

Ingredients

for 4 persons
1 kg floury potatoes
800 g parsnips
1 leek
4 tbsp butter
1 bunch of sage
100 ml milk
1 tsp. nutmeg
100 g Bettine Pearls
100 g chorizo slices
salt and pepper

Preparation

    1. Peel the potatoes and parsnips and cut into equal-sized pieces. Cut the leeks into rings. Boil the potatoes and parsnips for 20 minutes until soft and tender, drain and steam slightly. 
    2. Heat the butter in a frying pan and briefly fry the sage leaves until crispy, remove from the pan and add the leeks. Fry the leeks for a few minutes. Pour in the milk and nutmeg and heat briefly. 
    3. Pour the leek-milk mixture into the drained potato and parsnip and mash to a creamy stew. Season with salt and pepper and stir in half the Bettine pearls. 
    4. Fry the chorizo in a dry frying pan. 
    5. Spoon the stew into four plates and distribute the sage, chorizo and remaining pearls on top. Finish with fresh pepper.
Landscape background 3840x2160
Bettine parels 3000x3000px
Bettine Pearls 100g

With Bettine goat's cheese Pearls Naturel you decorate your meal and spoil your taste buds. These little taste bombs will make your favourite dishes even tastier in no time. Sprinkle them on your salad, pizza, pasta or soup and enjoy their distinctive fresh and mild flavour. Made of 100% natural and pasteurised goat's milk. Handy for in your fridge and easy to reseal!

To the product