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Summer stew with spinach and fried hazelnuts
 
 
2 ServingsPTM25 min

Summer stew with spinach and fried hazelnuts


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Directions

  1. Peel the potatoes and carrots and cut into 2 cm cubes.
  2. 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.
  3. Sprinkle half of the cumin.
  4. Pour in the tomato juice and fry the potatoes and vegetables gently in 10 minutes.
  5. Heat 1/3 of the olive oil in a frying pan and fry the hazelnuts around golden brown.
  6. Sprinkle the paprika powder and the rest of the cumin over it and mix everything well.
  7. Keep the hazelnuts from the heat in the pan warm, stirring regularly to prevent them from burning.
  8. Mash the potato, carrot and spring onions in the wokkentot a coarse stew.
  9. Mix the spinach by hand.
  10. Warm the stew for a little while and let the spinach shrink slightly while you're shoving.
  11. 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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