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BARBARA1940
Summer stew with spinach and fried hazelnuts
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Ingredients
Directions
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Peel the potatoes and carrots and cut into 2 cm cubes.
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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.
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Sprinkle half of the cumin.
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Pour in the tomato juice and fry the potatoes and vegetables gently in 10 minutes.
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Heat 1/3 of the olive oil in a frying pan and fry the hazelnuts around golden brown.
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Sprinkle the paprika powder and the rest of the cumin over it and mix everything well.
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Keep the hazelnuts from the heat in the pan warm, stirring regularly to prevent them from burning.
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Mash the potato, carrot and spring onions in the wokkentot a coarse stew.
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Mix the spinach by hand.
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Warm the stew for a little while and let the spinach shrink slightly while you're shoving.
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Serve the stew in deep plates and spread the hazelnuts over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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