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Betty Latvala
Root stew with cashew nuts and coriander
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.
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Ingredients
Directions
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Preheat the oven to 225 ° C.
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Roast the cashews in a frying pan until golden brown and mix in the ground coriander with salt to taste.
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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.
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Meanwhile, bring a layer of 4 cm water with 1/2 tl of salt to the boil in a pan.
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Add the potatoes, bring to the boil and cook them with the lid on the pan in 20 minutes until done.
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Heat the milk to just below the boiling point.
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Drain the potatoes and grind them, from the fire, fine with the puree pestle.
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Add so much milk with stirring that it becomes a fine, smooth puree, stirring constantly with a wooden spatula.
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Add the butter.
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Put the pan back on the heat and heat the puree with gentle heat until the butter has melted.
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Season with nutmeg and pepper and salt.
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Remove the roasting pan from the oven and scoop the stew with half of the cashew nuts in the mash.
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Spoon the carrot stew into deep plates and sprinkle the rest of the cashew nuts over it..
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Nutrition
635Calories
Sodium0% DV8mg
Fat40% DV26g
Protein26% DV13g
Carbs30% DV89g
Fiber32% DV8g
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