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Dutch stew with celeriac and chorizo
Dutch stew with celeriac and chorizo
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Ingredients
Directions
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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.
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Chop the nuts roughly on a cutting board.
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Peel the celeriac and potatoes and cut everything into equal pieces. Boil them in water with salt in 20 minutes until done.
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In the meantime, remove the skin from the chorizo, cut the sausage into cubes and finely chop the garlic.
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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.
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Fry the stew vegetables, garlic, caraway seeds, pepper and salt for 10 minutes on medium heat in the remaining shortening. Change regularly.
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Drain the potatoes and celeriac and mash with the milk, butter, pepper and possibly salt with the puree pestle.
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Mix the stew vegetables and season the stew with salt and pepper.
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Spread over deep plates and divide the chorizo and hazelnuts over it.
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Cut the rucola cress as low as possible above the bottom so that you have long stalks and garnish the stew.
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Nutrition
715Calories
Sodium0% DV1.035mg
Fat71% DV46g
Protein52% DV26g
Carbs14% DV41g
Fiber64% DV16g
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