Vegetarian main course for two people.
Ingredients
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400 grams of floury potatoes
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400 grams celeriac
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2 red onions
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50 grams of hazelnuts
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2 tablespoons butter
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big bunch of chives
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50 grams grated Parmesan cheese
Preparation
Peel the potatoes and celeriac and cut them into small pieces. Cook them together in one pan for about 15 minutes. Chop the onions. Heat a frying pan and roast the hazelnuts for a few minutes until light brown. Remove the hazelnuts from the pan and roughly chop. Heat the butter in the pan. Fry the onions in the butter for a few minutes until light brown. Finely chop the chives. Drain the potatoes and celeriac, but keep 100 ml of the cooking liquid. Add the onions and mash to a puree. Add some cooking water if needed for the right consistency. Stir in the chives and Parmesan cheese and sprinkle with the toasted hazelnuts.
The best beepers
The best potatoes for a stew are floury boiling, or floury potatoes. These fall apart during cooking and you can easily crush them. Suitable varieties are Doré, Eigenheimer and Irene. The Bildtstar, Bintje, Malta, Gloria, Santé, Turbo and Frieslander are also floury enough for a tasty stew.
Number of persons
2
Duration
30
Sources):
- Plus Magazine
