Three stew with potatoes as a base. A stew with beets and cumin cheese, a stew with white cabbage and kale and smoked sausage and a stew with sprouts, cod fillet and tapenade of sun-dried tomatoes. Use organic ingredients wherever possible, that’s fair cooking! Bring on the fall.
Stew with cabbage
Main course for 4 persons
Preparation time 30 minutes
Necessities:
- 1.2 kilos of organic potatoes (floury)
- 1 chopped organic onion
- 50 grams of organic butter
- 1 bag of kale (300 grams)
- 1 bag of organic white cabbage (300 grams)
- 1 free-range smoked sausage
- 11/2 tablespoon of cumin seeds
- 150 ml organic semi-skimmed milk
- potato masher
Preparation method:
Boil the peeled and cut potatoes in water with salt for 20 minutes until tender. Meanwhile, put 25 grams of butter in a pan and fry the onion for 3 minutes. Add the white cabbage and fry it for 3 minutes. Then add the kale and 100 ml water and let it simmer, covered, for 10 minutes. Add the cumin. Heat the sausage according to the directions on the package. Heat the milk in a saucepan. Make puree from the potatoes, 25 grams of butter and the milk with the mash. Add the cabbage. Season with salt and pepper.
Stew with beets and cumin cheese
Main course for 4 persons
Preparation time: 40 minutes
Necessities:
- 1.2 kg of organic floury potatoes
- 500 grams of organic cooked and peeled beetroot
- 25 grams of organic butter
- 2 shredded organic onions
- 3 tablespoons of organic raisins
- 150 ml organic semi-skimmed milk
- 125 ml of organic sour cream
- 200 grams of organic cumin cheese in cubes
- potato masher
Preparation method:
Boil the peeled and cut potatoes in water with salt for 20 minutes until tender. Cut the beets into small cubes. Fry the onion in a frying pan with butter for 3 minutes. Add the raisins and beets, for another 5 minutes on low heat. Heat the milk. Mash the milk and potatoes into a puree with the mash. Add the cheese, sour cream and beetroot mixture. Season with salt and pepper.
Stew with sprouts
Main course for 4 persons
Preparation time: 30 minutes + 20 minutes oven time
Necessities:
- 1.2 kilos of organic floury potatoes
- 600 grams of organically cleaned sprouts
- 375 grams cod fillet (thawed)
- 2 tablespoons of sun-dried tomato tapenade
- 2 tablespoons of almond flakes
- 200 ml organic crème fraîche
- baking paper
- potato masher
Preparation method:
Boil the peeled and cut potatoes in water with salt for 20 minutes until tender. Add the sprouts after 5 minutes.
Preheat the oven to 200 degrees Celsius. Line a baking tray with baking paper and place the cod on it. Brush with the tapenade and sprinkle with the almond flakes. Bake in the oven for 20 minutes until golden brown. Drain the potatoes and sprouts. Mash it with the puree masher and with the crème fraîche to puree. Add salt and pepper to taste. Serve with the cod