Goodfood Travels: Germany's Vegetarian Flammkuchen
with Leeks & Mushrooms
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Southern Germany, where flammkuchen is a traditional specialty. The mascarpone-sour cream base meets leeks, mushrooms, fresh thyme and mustard for the ultimate crisp and creamy mouthfeel.
We will send you:
- 75g Sliced leeks
- 4g Thyme
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 225g Sliced mushrooms
- 15ml Dijon mustard
- 30ml Mascarpone
- 43ml Sour cream
- 2 Naan
- 9g Zesty Herbs spices (garlic, dried carrots, spices, red bell pepper, sugar, curry powder (mustard) canola oil, onion, salt, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Olive oil
Total Fat
19 g
Saturated Fat
6 g
Sodium
1240 mg
Total Carb
70 g
Sugars
9 g
Protein
16 g
Fibre
6 g
Preparation
Toast the naan
- Preheat the oven to 450°F.
- Drizzle the naan with olive oil; season with ½ the spices and S&P.
- Toast directly on an oven rack, 5 to 7 min., until crispy.
Sauté the vegetables
- Meanwhile, pick the thyme leaves off the stems.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the leeks, mushrooms, thyme and remaining spices.
- Sauté, 4 to 5 min., until softened.
- Add the spinach and sauté, 1 to 2 min., until wilted; season with S&P.
Make the sauce
- Meanwhile, in a small bowl, combine the mustard (start with ½), mascarpone, sour cream and S&P.
Plate your dish
- Divide the naan between your plates.
- Spread with the sauce.
- Top with the vegetables. Bon appétit!
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