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Stew from the oven with spiced hazelnuts
 
 
4 ServingsPTM65 min

Stew from the oven with spiced hazelnuts


Stew with fennel seeds, hazelnuts, cinnamon and curry.

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Directions

  1. 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.
  2. Season the fennel oil with pepper.
  3. Peel the winter carrot and cut in quarters lengthwise. Cut the quarters into 3 cm pieces. Peel the onions and cut into 8 parts.
  4. Peel the potatoes and cut into pieces of 3 cm. Cut the unpeeled garlic cloves into the mortar.
  5. Put the potatoes, vegetables and garlic in a bowl and scoop with the fennel oil.
  6. Spread over a baking sheet covered with parchment paper. Bake for about 40 minutes in the oven. Change every 10 min.
  7. Bake for about 40 minutes in the oven. Change every 10 min.
  8. Meanwhile, mix the hazelnuts with the oil, cinnamon and curry in the baking dish. Roast about 10 minutes above the center of the oven.
  9. Spoon halfway. Remove from the oven and allow to cool.
  10. Take the vegetables out of the oven and peel the garlic. Put the vegetable mixture in a large bowl and crush coarsely.
  11. Mix in the milk and the rest of the (canola) oil and season with pepper. Sprinkle with the roasted hazelnuts.


Nutrition

620Calories
Sodium12% DV280mg
Fat58% DV38g
Protein22% DV11g
Carbs18% DV53g
Fiber44% DV11g

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