Ingredients for 4 people:
4 potatoes (150 g each)
1 onion
300 g baby spinach
2 tomatoes
1 pear
2 tsp butter
salt, pepper
150 g whipped cream
100 g Gorgonzola cheese
1 tsp brown sugar
1 tsp thyme leaves
Also:
fresh thyme for garnish
Preparation:
1. wash potatoes and boil in water for about 25 minutes. In the meantime, peel onion peel and finely dice. Wash spinach, drain well. Clean tomatoes, wash, fourth, remove seeds. Finely dice flesh. Wash pear, cut into quarters, core. Also finely dice the flesh.
2. Heat 1 teaspoon butter, sauté onion in it. Add spinach and let it collapse. Season with salt and pepper. Add cream and cheese in small flakes. Simmer over low heat until cheese is melted.
3. Melt 1 teaspoon butter in another pan. Add pear and tomato cubes, sprinkle with sugar and season with thyme leaves. Season.
4. Cut cooked potatoes in half crosswise and place in an ovenproof dish. First
spinach and sauce, then spread the dice mixture on top. Bake in preheated
oven (electric oven: 200°C/ gas: level 3) for approx. 10 minutes. Serve garnished with a sprig of thyme.
Preparation time approx.: 45 minutes
Nutritional values per serving approx.:
Calories: 339
Joule: 1402
Protein: 11,8 g
Fat: 18,9 g
Carbohydrates: 28.6 g
(FoodCentrale by ddp images)
