Root stew with cashew nuts and coriander

Name: root stew with cashew nuts and coriander
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Dutch
Ingredients: 150 g unsalted cashew nuts; 1 tl ground coriander; 1 bag stew vegetables 1 kg; 4 el wok oil; 3 tl sambal Badjak; 1 kg crumbly potatoes peeled and in pieces; 150 ml milk; 25 g butter; nutmeg

A tasty Dutch recipe. The vegetarian main course contains the following ingredients: unsalted cashew nuts, ground coriander, stew vegetables (1 kg), wok oil, sambal badjak, kruimige potatoes (peeled and in pieces), milk, butter and nutmeg.

Ingredients

Kitchen Stuff

roasting pan
puree tamper

Directions

Preheat the oven to 225 ° C.
Roast the cashews in a frying pan until golden brown and mix in the ground coriander with salt to taste.
Mix the stew vegetables in the roasting pan with the wok oil, the sambal bath jak and salt and pepper and roast the stew in the oven in 25-30 minutes until tender and brown.
Meanwhile, bring a layer of 4 cm water with 1/2 tl of salt to the boil in a pan.
Add the potatoes, bring to the boil and cook them with the lid on the pan in 20 minutes until done.
Heat the milk to just below the boiling point.
Drain the potatoes and grind them, from the fire, fine with the puree pestle.
Add so much milk with stirring that it becomes a fine, smooth puree, stirring constantly with a wooden spatula.
Add the butter.
Put the pan back on the heat and heat the puree with gentle heat until the butter has melted.
Season with nutmeg and pepper and salt.
Remove the roasting pan from the oven and scoop the stew with half of the cashew nuts in the mash.
Spoon the carrot stew into deep plates and sprinkle the rest of the cashew nuts over it..