Broccoli stall with nuts and goat's cheese

Name: broccoli stall with nuts and goat's cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 kg floury potatoes; 600 g cool fresh broccoli; 1 bunch salad onion; 200 g goat cheese 45; 80 g salad mix; 1 el dried tarragon; 130 g sundried tomatoes in pot

Stew with broccoli, potatoes, salad onion, goat cheese, nuts, dried tarragon and sundried tomatoes.

Ingredients

Directions

Peel the potatoes and cut into equal pieces of 2 x 2 cm.
Bring to a boil in a large pan of water with a little salt and boil for 15 minutes until done.
Cook the broccoli with the potatoes for the last 4 minutes. Drain and collect a cup of cooking liquid.
In the meantime, cut the salad onion into rings and crumble the goat's cheese.
Heat a frying pan without oil or butter and roast the nuts in 3 min. On medium heat until golden brown.
Remove the roasted nuts from the pan and let them cool down on a plate. Chop them roughly.
Add ½ cup of cooking liquid, the salad onion and tarragon to the potatoes and broccoli and stamp this with the puree pestle into a coarse puree.
Add the tomatoes with the oil from the dish and half of the goat's cheese to the stew and mix.
Season with pepper and salt. Sprinkle with the rest of the goat's cheese and the nuts. Serve immediately.