Filter
Reset
Sort ByRelevance
Alison Sprinkman
Rucola stew with paprika and egg
Stew with paprika, eggs, arugula and almond.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes, cut into equal pieces and cook for 25 minutes until done.
-
In the meantime, halve the peppers, remove the stem and seed lists and cut the flesh into 1 cm pieces.
-
Cook with the potatoes for the last 3 minutes.
-
Cook the eggs in 8 min. Hard, scare under cold running water, peel and halve them.
-
In the meantime, cut the rucola coarsely. Heat a skillet without oil or butter and toast the almond shavings golden brown. Let cool on a plate.
-
Heat the milk in a saucepan. Drain the potatoes and paprika and crush with the puree mash. Add the milk.
-
Put the pan with puree back on the fire, stir in the arugula, warm well and season with pepper.
-
Serve the stew with half the eggs and sprinkle with the almond shavings.
Blogs that might be interesting
-
42 minMain dishbeef finches, mustard, smoked bacon, golden croquettes, green beans, olive oil, onion, tomato cubes,Mustard finch with potato croquettes -
20 minMain dishgreen beans, baby potatoes, onion, butter or margarine, herring in mustard dressing,herring in mustard sauce -
25 minMain dishpasta, olive oil, chicken breast, mushroom, yellow bell pepper, mango, flat leaf parsley, fresh coriander, mayonnaise, lemon, mustard,pasta salad with chicken and mango -
20 minMain dishonion, green pepper, yellow rice, traditional olive oil, Thai chicken fillet cubes with lemongrass, cut white cabbages, coconut milk,white cabbage and spiced chicken from the wok
Nutrition
345Calories
Sodium5% DV120mg
Fat15% DV10g
Protein32% DV16g
Carbs15% DV44g
Fiber32% DV8g
Loved it