Filter
Reset
Sort ByRelevance
JHALL5001
Stew with sweet potato and parsnip
Stew with sweet potato and parsnip
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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! .
Blogs that might be interesting
-
20 minLunchminced beef, shallot, dried tarragon, tomato ketchup, green asparagus, olive oil, multigrain bread, pita bread, arugula, mixed salad, anchovy fillet, sun-dried tomato, flat leaf parsley, capers, mayonnaise, extra virgin olive oil, lemon juice,sandwich burger with anchovy sauce and green asparagus
-
45 minMain dishminced beef, onion, garlic, pepper, tomato cubes with tomato juice, fresh oregano, banana, raisins, cinnamon, wrapt tortillas, neutral oil, avocado, grated cheese,tacos filled with sweet picadillo
-
65 minMain dishchicken bolt, lemon, thyme, sunflower oil, honey, garlic, butter, White wine,chicken leg from the oven with garlic and fresh thyme
-
50 minMain dishgarlic, aubergines, olive oil, vine tomatoes, Tuscan sausages, rosemary, basil, balsamic vinegar, romaine lettuce,salad with eggplant and rosemary sausages
Nutrition
525Calories
Sodium28% DV675mg
Fat48% DV31g
Protein38% DV19g
Carbs13% DV38g
Fiber32% DV8g
Loved it