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Red cabbage celeriac stew
 
 
4 ServingsPTM30 min

Red cabbage celeriac stew


Stew of potatoes, celeriac, apples, red cabbage, cumin and milk.

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Directions

  1. Peel the potatoes and cut into equal pieces. Put in a large pan and boil in water with salt, if necessary, for 20 minutes.
  2. Peel the celeriac, cut into pieces and add the last 10 minutes to the potatoes.
  3. Meanwhile, wash the apples and cut into quarters. Remove the core and cut the unpeeled flesh into cubes of 1 cm (brunoise).
  4. Heat the oil in a pan and fry the red cabbage and apple for 5 minutes. Turn the heat low, add the water and simmer for 5 minutes on low heat.
  5. Meanwhile cut the cheese into cubes of ½ cm. Heat the milk in a saucepan (or in the microwave).
  6. Drain the potatoes and celeriac, collect the cooking liquid and crush with the puree rammer. Mix in the milk and the absorbed cooking liquid.
  7. Add the cheese and heat for 2 minutes while stirring over medium heat.
  8. Turn off the heat and carefully stir in the red cabbage and apple mixture. Season with pepper and salt.


Nutrition

460Calories
Sodium17% DV400mg
Fat23% DV15g
Protein40% DV20g
Carbs18% DV55g
Fiber52% DV13g

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