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Casey Vermeland Paris
Rucola stew with tomato and nuts
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Ingredients
Directions
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Peel the potatoes and cut them into small pieces.
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Boil the potatoes in a pan with low boiling water and a little salt in a maximum of twenty minutes.
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Heat the butter in a saucepan and fry the onion slices gently until done.
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Cut the tomatoes into pieces and scoop out the seeds with moisture.
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Cut the segments into thin strips.
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Drain the potatoes, crush them and stir them with the warm milk to a smooth puree.
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Cut the onion into wedges.
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Scoop the onion tart in succession with shortening, rocket and tomato strips.
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Warm the stew with stirring over medium high heat until the arugula starts to shrink.
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Spoon the stew into deep plates and sprinkle the cashew nuts over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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