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Vegastamp of kale and cauliflower with feta and hazelnuts
Stew with potatoes, kale, red onion, mustard, feta and hazelnuts.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces.
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Cook with salt in 20 minutes until done. Add the kale after 10 minutes.
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Cut the cauliflower florets into quarters and add the last 5 min.
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Meanwhile, chop the hazelnuts roughly. Heat a frying pan without oil or butter and toast the hazelnuts for 4 min. On medium heat.
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Remove from the pan and allow to cool on a plate.
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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.
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Drain the potatoes, kale and cauliflower and collect 1/2 cup of cooking liquid (per 4 people).
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Add the rest of the oil, mustard and milk. Stamp with the puree pestle into a coarse puree.
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Crumble the feta above and pour in the onion and feta. Season with pepper and salt.
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Divide the stew over 4 plates and garnish with the roasted hazelnuts.
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Nutrition
720Calories
Sodium28% DV680mg
Fat66% DV43g
Protein46% DV23g
Carbs18% DV53g
Fiber52% DV13g
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