Stew broad beans with walnuts

Name: stew broad beans with walnuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg crumbly potatoes peeled and in pieces; 450 g broad beans freezer; 6 tablespoons olive oil; 1 bag fresh thyme 15 g; 100 g walnuts; 250 g soft goat cheese; 1 tablespoon liquid honey

A tasty Dutch recipe. The vegetarian main course contains the following ingredients: crumbly potatoes (peeled and in pieces), broad beans (frozen), olive oil, fresh thyme (15 g), walnuts, soft goat cheese and liquid honey.

Ingredients

Directions

Potatoes boil for about 20 minutes.
Cook in other pan beans in 5 minutes.
Pour the broad beans and shovel with 2 tbsp oil and keep covered warm.
Sprout thyme from twigs.
Walnuts chopped coarsely and goat cheese crumble.
Drain the potatoes and mash them in the pan with the rest of the oil to form coarse puree.
Put in the honey, broad beans and half of thyme and goat's cheese.
Warm up the stew on low heat.
Season with salt and (freshly ground) black pepper.
Mix in three quarters of walnuts.
Create stew in four deep plates and divide the rest of goat's cheese, walnuts and thyme..