Filter
Reset
Sort ByRelevance
TRINAVEE
Madrasa cabbage with mushrooms
Stew of kale and mushrooms with Indian spices.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve large pieces of potato and boil them together with the kale in plenty of water with salt in 10 min.
-
Halve the mushrooms and finely chop the garlic. Heat the oil in a frying pan and fry the mushrooms for 4 minutes. Add the garlic and cook for 1 min.
-
Cut the spring onions into 1 cm slant rings. Add the soy sauce and spring onions and heat for another 1 minute. Season with pepper.
-
Drain the potatoes with kale, collect a cup of cooking liquid.
-
Stamp the potatoes with kale and sufficient cooking fluid with the puree pestle into a smooth stew.
-
Add the spices mixture and a little salt.
-
Divide the stew over the plates and scoop the mushrooms.
Blogs that might be interesting
-
25 minMain dishcrumbly potatoes, onion, oranges, red grapefruit, olive oil, salt and pepper, lettuce, warm smoked salmon steaks, herb butter,salmon with citrus salad
-
30 minMain dishOrganic low-fat margarine in tub, Organic Chive plant in pot, garlic, Organic multigrain stick bread, tasting creamy forgotten vegetable soup with parsnip and chanterelle,forgotten vegetable soup with baguette garlic butter
-
20 minMain dishgarlic, traditional olive oil, fresh sage leaf, Cherry tomatoes, fresh haricots verts, fresh tagliatelle all erbe, yorkham,herb tagliatelle with haricots verts and ham
-
15 minMain dishhalf-to-half-chopped, Moroccan Couscous, ratatouille-vegetable mix, frutti in heavy syrup, white cheese cubes,couscous with tropical fruits
Nutrition
385Calories
Sodium31% DV735mg
Fat9% DV6g
Protein26% DV13g
Carbs22% DV65g
Fiber36% DV9g
Loved it