Kale stew with carrot, parsnip and a meatball

Name: kale stew with carrot, parsnip and a meatball
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g half to half chopped; 1 medium sized egg; 2 tl ground cumin seeds (djinten); 25 g unsalted butter or margarine; 320 g onions leaked out; 800 g crumbly potato; 400 g parsnip; 200 g winter carrot; 300 g cut kale

Stew with kale, parsnip, carrot and meatball.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Put the minced meat in a bowl, mix with the egg and the cumin and season with salt and pepper.
Divide into equal portions and form nice round balls with moist hands.
Heat the butter in a frying pan and fry the balls on high heat around golden brown. Turn carefully.
Turn down the heat and let the meatballs cook for 30 minutes. Times regularly.
Meanwhile let the onions drain and halve them. Bake the last minute with the meatballs.
Meanwhile, peel the potatoes, parsnip and carrot and cut into equal pieces. Cook 20 minutes in a large pan of water with salt.
Cook the kale for the last 15 minutes.
Drain the potato and vegetables and puree with the puree mash. Season with pepper and salt.
Divide the stew and meatballs with onions over the plates and serve.