Vegastamp of kale and cauliflower with feta and hazelnuts

Name: vegastamp of kale and cauliflower with feta and hazelnuts
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg something crumbly potatoes; 600 g cut kale; 400 g cool fresh flaked meal; 95 g unroasted hazelnuts; 4 Organic red onion; 4 el mild olive oil; 2 el mustard; 50 ml semi skimmed milk; 150 g Organic feta

Stew with potatoes, kale, red onion, mustard, feta and hazelnuts.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and cut into equal pieces.
Cook with salt in 20 minutes until done. Add the kale after 10 minutes.
Cut the cauliflower florets into quarters and add the last 5 min.
Meanwhile, chop the hazelnuts roughly. Heat a frying pan without oil or butter and toast the hazelnuts for 4 min. On medium heat.
Remove from the pan and allow to cool on a plate.
Cut the onions into wedges. Heat the oil in a frying pan and fry the onion on low heat, stirring occasionally for 10 minutes until soft.
Drain the potatoes, kale and cauliflower and collect 1/2 cup of cooking liquid (per 4 people).
Add the rest of the oil, mustard and milk. Stamp with the puree pestle into a coarse puree.
Crumble the feta above and pour in the onion and feta. Season with pepper and salt.
Divide the stew over 4 plates and garnish with the roasted hazelnuts.