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
-
20 minMain dishunpeeled potatoes, Spinach, cherry vine tomatoes, fresh salmon, dressing Aglio,lukewarm kebab salad with grilled salmon
-
45 minMain dishsmoked bacon, traditional olive oil, winter carrot, garlic, celery, onion, chicken broth tablet, tomato cubes, water, conchigliette (pasta), fine frozen garden peas, fresh flat parsley, lima canned beans,lenteminestrone
-
25 minMain dishString Beans, three-color peppers, Gypsy sauce, potatoes, liquid, breaded fillets,breaded fillets with paprika gypsy sauce
-
30 minMain dishonion, fresh beef soup balls, unsalted butter, hache herbs, water, crumbly potato, chilled cooked red cabbage with apple, cranberry compote,easy to use chopped steak with red cabbage
Nutrition
385Calories
Sodium31% DV735mg
Fat9% DV6g
Protein26% DV13g
Carbs22% DV65g
Fiber36% DV9g
Loved it