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Stew with sweet potato and parsnip
Stew with sweet potato and parsnip
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Peel the potatoes and parsnip and cut into equal pieces of 2 x 2 cm. Ris the leaves of the sprigs of thyme.
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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.
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Season with pepper and salt. Roast in the oven for about 30 minutes.
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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.
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Grate the orange zest of the orange and press ½ of the fruit. Remove the baking sheet from the oven.
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Stamp the vegetables together with the orange zest, juice and oil through the kale with the puree pestle to a coarse puree.
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Season with pepper and salt. Add some cooking liquid if the stew is too dry.
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Serve with the chipolata. Yummy! .
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Nutrition
525Calories
Sodium28% DV675mg
Fat48% DV31g
Protein38% DV19g
Carbs13% DV38g
Fiber32% DV8g
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