Dutch stew with celeriac and chorizo

Heat a frying pan without oil or butter and toast the hazelnuts for 3 minutes on medium heat. Remove from the pan and allow to cool on a plate.

Chop the nuts roughly on a cutting board.

Peel the celeriac and potatoes and cut everything into equal pieces. Boil them in water with salt in 20 minutes until done.

In the meantime, remove the skin from the chorizo, cut the sausage into cubes and finely chop the garlic.

Heat the frying pan without oil or butter and fry the chorizo ​​in 5 minutes until crispy. Remove from the pan and drain on kitchen paper. Let the shortening sit.

Fry the stew vegetables, garlic, caraway seeds, pepper and salt for 10 minutes on medium heat in the remaining shortening. Change regularly.

Drain the potatoes and celeriac and mash with the milk, butter, pepper and possibly salt with the puree pestle.

Mix the stew vegetables and season the stew with salt and pepper.

Spread over deep plates and divide the chorizo ​​and hazelnuts over it.

Cut the rucola cress as low as possible above the bottom so that you have long stalks and garnish the stew.