Rucola stew with tomato and nuts

Name: rucola stew with tomato and nuts
Total time: 30 min
Yield: 4
Ingredients: 1 kg potatoes; 25 gram butter; 1 onion; 4 tomato; 150 ml warm milk; 75 gram arugula; 100 gram salted cashew nut

Ingredients

1 kg potatoes
25 gram butter
1 onion
4 tomato

150 ml warm milk
75 gram arugula
100 gram salted cashew nut

Directions

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