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Stew with parsnip and leek
Delicious winter stew for the cold dark days with leeks, parsnips and salmon.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the spring onion into thin rings and finely chop the chives.
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Peel the potatoes and cut into equal pieces. Cut the leek into 3 cm pieces. Peel the parsnip and cut into equal pieces.
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Cut the garlic with the blade of a knife.
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Spread the parsnip and garlic over a griddle covered with parchment paper and drizzle with oil.
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Roast for about 20 minutes in the middle of the oven.
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Meanwhile, cook the potatoes and leeks together in water with salt in 20 minutes until done.
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Drain the potatoes and leeks and collect the cooking liquid.
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Remove the baking sheet from the oven and squeeze the garlic from the sheet.
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Mash the potatoes, leeks, parsnips and garlic with the puree tamper.
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Heat the milk and add together with 150 ml of the collected cooking liquid (per 4 persons) and the spring onion.
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Meanwhile, heat the grill pan. Brush the salmon with the rest of the oil and sprinkle with salt and pepper. Grill in 5 min. Until done, turn halfway.
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Mix the crème fraîche and chives. Serve the stew with the salmon and a spoon of crème fraîche.
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Nutrition
515Calories
Sodium3% DV60mg
Fat37% DV24g
Protein46% DV23g
Carbs16% DV48g
Fiber16% DV4g
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