Red cabbage celeriac stew

Name: red cabbage celeriac stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg crumbly potato; 600 g celeriac; 2 Elstar apple or other fresh sweet apple; 2 el traditional olive oil; 300 g cut red cabbages; 50 ml water; 150 g Gouda aged cumin cheese 48 broken; 150 ml semi skimmed milk

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

Ingredients

Kitchen Stuff

1 puree tamper

Directions

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