Filter
Reset
Sort ByRelevance
JessWolf1002
Kale stew with carrot, parsnip and a meatball
Stew with kale, parsnip, carrot and meatball.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minMain dishshell paste, fresh snow peas, fresh cod fillet, mix for white wine sauce, chilled seafood, tomato, slafris natural,pasta marinara
-
20 minMain dishbaking flour, olive oil, zucchini, crooked skintone, vine tomatoes, onion, farfalle, Ketchup,Italian cauliflower
-
20 minMain dishfusilli, chilled broken green bean, Cherry tomatoes, sweet pickle, beef cervelat, mayonnaise, mustard, fresh basil,pasta salad with beef cervelat, tomato and green beans
-
40 minMain dishceleriac, crumbly potato, serrano ham, traditional olive oil, chicken broth from tablet, dairy spread natural light, dijonnaise, fresh parsley,celeriac stew
Nutrition
610Calories
Sodium13% DV320mg
Fat42% DV27g
Protein72% DV36g
Carbs17% DV50g
Fiber44% DV11g
Loved it