Broccoli stall with celeriac and white beans

Name: broccoli stall with celeriac and white beans
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Broccoli; 500 g celeriac; 800 g white canned beans; 2 el mild olive oil; 1 tl curry madras; 200 g yorkham; 150 g mushroom seasonal blend; 75 g unroasted hazelnuts; 150 ml semi skimmed milk

Low-carbohydrate stew with white beans, broccoli, celeriac, yorkham, mushroom melange and hazelnuts.

Ingredients

Kitchen Stuff

1 blender

Directions

Divide the broccoli into small florets. Put in a pan and pour boiling water until the broccoli is underneath. Cook in 5 minutes until al dente.
Meanwhile, peel the celeriac and cut into equal pieces. Drain the white beans.
Take the broccoli with a slotted spoon from the pan. Add the celeriac to the water and cook for 8 minutes.
Meanwhile, heat the oil in a skillet. Add the curry madras and cook for 30 seconds. on medium heat so that the aromas are released.
Cut the ham into strips and bake for 1 min. Halve any large mushrooms. Add to the ham and cook for another 4 minutes.
In the meantime, toast the hazelnuts over medium heat for 2 minutes, and chop coarsely.
Drain the celeriac and mash with the beans, half of the broccoli and milk with a hand blender until coarse puree.
Season with pepper and salt.
Put the pan on low heat. Spoon the rest of the broccoli, half of the ham mushroom mixture and the shortening through the puree. Warm for 2 minutes.
Put the puree on the plates and spread the rest of the ham-mushroom mixture and the hazelnuts over it.