Stew from the oven with spiced hazelnuts

Name: stew from the oven with spiced hazelnuts
Cook time: 25 min
Total time: 65 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 el fennel seed; 6 el rapeseed oil; 1 tl sea salt; 400 g winter carrot; 4 onion; 1 kg something crumbly potatoes; 2 toe garlic; 95 g unroasted hazelnuts; 2 tl cinnamon; 1 tl curry powder; 200 ml semi skimmed milk

Stew with fennel seeds, hazelnuts, cinnamon and curry.

Ingredients

Kitchen Stuff

1 mortar
1 baking paper
1 baking dish (10 x 15 cm)
1 puree tamper

Directions

Preheat the oven to 200 ° C. Cut the fennel seed into the mortar (or with the convex side of a spoon on a plank) and scoop with the rapeseed oil and the sea salt.
Season the fennel oil with pepper.
Peel the winter carrot and cut in quarters lengthwise. Cut the quarters into 3 cm pieces. Peel the onions and cut into 8 parts.
Peel the potatoes and cut into pieces of 3 cm. Cut the unpeeled garlic cloves into the mortar.
Put the potatoes, vegetables and garlic in a bowl and scoop with the fennel oil.
Spread over a baking sheet covered with parchment paper. Bake for about 40 minutes in the oven. Change every 10 min.
Bake for about 40 minutes in the oven. Change every 10 min.
Meanwhile, mix the hazelnuts with the oil, cinnamon and curry in the baking dish. Roast about 10 minutes above the center of the oven.
Spoon halfway. Remove from the oven and allow to cool.
Take the vegetables out of the oven and peel the garlic. Put the vegetable mixture in a large bowl and crush coarsely.
Mix in the milk and the rest of the (canola) oil and season with pepper. Sprinkle with the roasted hazelnuts.