Stew with arugula and old cheese

Name: stew with arugula and old cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg floury potatoes; 150 ml semi skimmed milk; 25 g unsalted butter or margarine; 1 mespoint dried nutmeg; 150 g arugula; 250 g old cheese

Stew with arugula, nutmeg and old cheese (and garlic).

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel and cut the potatoes into small pieces. Bring a layer of water in a pan with some salt to the boil.
Boil the potatoes with a lid on the pan for 20 minutes. Heat the milk to just below the boiling point.
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.
Add the butter. Put the pan back on the heat and heat the puree with gentle heat until the butter has melted.
Season the puree with nutmeg, pepper and salt. Mix the salad in parts through the mash and warm the stew for a while.
Crumble the old cheese. Mix half of the cheese through the stew. Divide the rest of the cheese over the stew.