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Colleen Olson-Criswell
Stew with arugula and old cheese
Stew with arugula, nutmeg and old cheese (and garlic).
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Ingredients
Directions
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Peel and cut the potatoes into small pieces. Bring a layer of water in a pan with some salt to the boil.
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Boil the potatoes with a lid on the pan for 20 minutes. Heat the milk to just below the boiling point.
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Drain the potatoes and crush with the puree mash. Add with so much milk with a wooden spatula that it becomes a fine, smooth puree.
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Add the butter. Put the pan back on the heat and heat the puree with gentle heat until the butter has melted.
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Season the puree with nutmeg, pepper and salt. Mix the salad in parts through the mash and warm the stew for a while.
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Crumble the old cheese. Mix half of the cheese through the stew. Divide the rest of the cheese over the stew.
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Nutrition
600Calories
Sodium0% DV1.065mg
Fat48% DV31g
Protein52% DV26g
Carbs27% DV80g
Fiber20% DV5g
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