Stew with sweet potato and parsnip

Name: stew with sweet potato and parsnip
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 600 g sweet potato; 300 g parsnip; 8 g fresh thyme; 300 g beef chipolata or pig chipolata; 2 toe garlic; 6 el traditional olive oil; 300 g fresh kale; 1 medium oranges cleaned up

Ingredients

Kitchen Stuff

1 baking paper
1 puree tamper

Directions

Preheat the oven to 180 ° C.
Peel the potatoes and parsnip and cut into equal pieces of 2 x 2 cm. Ris the leaves of the sprigs of thyme.
Put the potatoes and parsnip together with the chipolata and garlic on a baking sheet covered with baking paper and scoop with the oil and thyme.
Season with pepper and salt. Roast in the oven for about 30 minutes.
Boil the kale in a layer of water with salt in 10 minutes. Drain and collect 1 cup of cooking liquid. Put the kale back in the pan.
Grate the orange zest of the orange and press ½ of the fruit. Remove the baking sheet from the oven.
Stamp the vegetables together with the orange zest, juice and oil through the kale with the puree pestle to a coarse puree.
Season with pepper and salt. Add some cooking liquid if the stew is too dry.
Serve with the chipolata. Yummy! .