Bol de la moisson d'automne
2 portions | avec pacanes confites et fromage de chèvre
Cozy up to this hearty bowl of roasted veggies, candied pecans and creamy goat cheese tossed in a shallot vinaigrette and finished with crispy bacon!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Patate douce
100 g
Tranches de bacon
28 g
Pacanes
(Contient Pacanes, Noix Peut contenir Noix)
¼ tasse(s)
Fromage de chèvre
(Contient Lait)
1 pièce(s)
Échalote
1 cs
Vinaigre de vin rouge
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Blé)
1 cs
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
113 g
Jeunes épinards
½ cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Poisson, Lait, Soya, Blé, Noix, Oeuf, Sulfites, Moutarde, Crustacés, Sésame, Gluten)
2 pièce(s)
Œuf cuit dur
(Contient Oeuf)
1 pièce(s)
Panais
Pas inclus dans votre livraison
3 cs
Huile*
¼ cc
Poivre*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450ºF.Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces. Peel, then halve parsnip lengthwise, then cut into 1/2-inch half-moons.Add sweet potatoes and parsnip and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**
Heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a plate. Measure 1 tbsp water into a small bowl. Set aside.When the pan is hot, add pecans. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)Add brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats pecans, 30 sec-1 min. Remove from heat.
Peel, then finely chop the shallot. Pat eggs dry with paper towel, then halve. Season both sides with salt and pepper.Combine 2 tbsp shallot, red wine vinegar, half the dijon, 1 tsp white sugar and 2 tbsp oil in a large bowl. Season with salt and pepper, then whisk to combine.
Transfer bacon to a paper towel-lined plate, then crumble or tear bacon into small pieces.Add spinach, sweet potatoes, parsnips and half the bacon to the bowl with the dressing. Toss to combine. Divide salad between plates, then top with eggs, candied pecans, goat cheese and remaining bacon.