Arugula-broad bean stew with beef chipolata

Name: arugula-broad bean stew with beef chipolata
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 225 g beef chipolata Organic; 1 onion; 1,2 kg stew potatoes; 450 g frozen broad beans; 8 sundried tomatoes in oil; 15 g fresh thyme; 175 ml skim milk; 25 g unsalted butter or margarine; 125 g arugula

Stew of beef chipolata, onion, potatoes, broad beans, sundried tomatoes, thyme, milk, butter and arugula.

Ingredients

Kitchen Stuff

1 grill pan
1 puree tamper

Directions

Let the chipolata sausages reach room temperature.
Cut the onion into coarse pieces. Cook them together with the potatoes in plenty of water for 15 minutes until done. Add the broad beans for the last 5 minutes.
Meanwhile, cut the dried tomatoes into small pieces. Ris the leaves of the sprigs of thyme.
Heat the grill pan and grill the chipolata sausage in 8 min. Until done. Times regularly.
Heat the milk in a saucepan over low heat. Drain the potatoes and broad beans.
Add the warm milk and butter and crush with the puree rammer.
Scoop the arugula, thyme and sundried to it. Divide the stew over the plates and serve with the chipolata sausages.