Roasted Hutspot with fresh Bettine goat's cheese
Taste the modern twist in our Roasted Hutspot with Fresh Goat Cheese. This dinner for 4 is quick and easy to prepare, with just 20 minutes of preparation and 30 minutes in the oven. Discover a combination of roasted carrots, onions and garlic with creamy mashed potatoes and fresh goat cheese, garnished with parsley and whole carrots for a surprising taste experience.
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Ingredients
for 4 persons| 800 g | carrot |
| 4 | white onions |
| 3 | garlic cloves |
| 1 tbsp | curry spices |
| 4 tbsp | olive oil |
| 800 g | crumbly potatoes |
| 100 g | creme fraiche |
| 250 g | bettine goat's cheese natural |
| 1 | handful of fresh parsley |
| salt and pepper |
Preparation
-
- Preheat the oven to 200°C. Peel and slice the carrots, leaving some whole for garnish. Cut the onion into wedges and coarsely chop the garlic. Mix with the curry and olive oil and spread on a baking tray. Roast in the oven for 30 minutes until soft and tender.
- Peel the potatoes and cut into equal-sized pieces. Boil them for 20 minutes until tender, drain and steam. Mix with the crème fraîche to make a crumbly puree. Keep the whole carrots aside for garnish and spoon the rest of the carrots and onions into the mash with half of the goat cheese. Season to taste with salt and pepper.
- Divide the stew among four plates and finish with the whole carrots, crumbled goat cheese and parsley.
