Filter
Reset
Sort ByRelevance
BARBARA1940
Summer stew with spinach and fried hazelnuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and carrots and cut into 2 cm cubes.
-
Heat 2/3 of the olive oil in a stir-fry stir-fry, the potato cubes, the carrots and the spring onion cut in 1 cm length for 2-3 minutes.
-
Sprinkle half of the cumin.
-
Pour in the tomato juice and fry the potatoes and vegetables gently in 10 minutes.
-
Heat 1/3 of the olive oil in a frying pan and fry the hazelnuts around golden brown.
-
Sprinkle the paprika powder and the rest of the cumin over it and mix everything well.
-
Keep the hazelnuts from the heat in the pan warm, stirring regularly to prevent them from burning.
-
Mash the potato, carrot and spring onions in the wokkentot a coarse stew.
-
Mix the spinach by hand.
-
Warm the stew for a little while and let the spinach shrink slightly while you're shoving.
-
Serve the stew in deep plates and spread the hazelnuts over it.
-
20 minMain disholive oil, garlic, cinnamon, wok vegetables coarsely cut, sieved tomatoes, Meat bouillon, Dutch meatballs,vegetable soup with meatballs
-
35 minMain dishshii-takes, snow peas, garlic, bunch onions, bamboo shoots, fresh coriander, steak, oil, Thai fish sauce, chili sauce, liquid broth, cornstarch,braised beef with bamboo shoots
-
45 minMain dishgarlic, potato slices, olive oil, lime, fries sauce, garden pea carrot, fresh fresh mint, Fish sticks,fish fingers with lime sauce
-
15 minMain dishchilled potato potatoes, kale with red pepper, red onion and red pepper, Chestnut mushroom, garlic, sunflower oil, bunch onion, soy sauce, curry madras,madrasa cabbage with mushrooms
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it