Stew with parsnip and leek

Name: stew with parsnip and leek
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: Dutch
Ingredients: 3 bunch onion bag; 25 g fresh chives; 600 g crumbly potato; 1 leeks; 600 g parsnip; 2 toe garlic; 3 el traditional olive oil; 100 ml skim milk; 300 g fresh salmon fillet 4 pieces; 125 ml crème fraiche light

Delicious winter stew for the cold dark days with leeks, parsnips and salmon.

Ingredients

Kitchen Stuff

1 baking paper
1 puree tamper
1 grill pan

Directions

Preheat the oven to 200 ° C.
Cut the spring onion into thin rings and finely chop the chives.
Peel the potatoes and cut into equal pieces. Cut the leek into 3 cm pieces. Peel the parsnip and cut into equal pieces.
Cut the garlic with the blade of a knife.
Spread the parsnip and garlic over a griddle covered with parchment paper and drizzle with oil.
Roast for about 20 minutes in the middle of the oven.
Meanwhile, cook the potatoes and leeks together in water with salt in 20 minutes until done.
Drain the potatoes and leeks and collect the cooking liquid.
Remove the baking sheet from the oven and squeeze the garlic from the sheet.
Mash the potatoes, leeks, parsnips and garlic with the puree tamper.
Heat the milk and add together with 150 ml of the collected cooking liquid (per 4 persons) and the spring onion.
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.
Mix the crème fraîche and chives. Serve the stew with the salmon and a spoon of crème fraîche.