Food Kale stew
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Quick Info: Vegan 422 kcal Easy 40 minutes
I like it hearty. And in winter I also make sure that I get enough vitamins. This kale stew is just right there. Nice and hearty and many important nutrients such as vitamin C.Amounts for 4 servings
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2 large carrots0.5 sticks of leek2 onion1 Garlic Salt Pepper3 tablespoons of olive oil1 sprig of rosemary1 sprig of thyme 650 g Kale 650 g potatoes 250 g celeriac180 g root parsley1.4 l water1 whole grain baguette Preparation: Finely dice the onions and garlic. Peel the potatoes, carrots, root parsley and celery and cut into 1.5–2 cm cubes. Cut the leek into fine rings. Pluck the kale leaves and cut into strips. Heat the oil in a large saucepan. Steam the onions and garlic until translucent. Add the potatoes, carrots, root parsley and celery and sear them, then deglaze with water and simmer for 20 minutes. Pluck the thyme and rosemary. At the end of the cooking time, add these to the stew with kale and leek and simmer for 3–5 minutes. Season to taste with salt and pepper. Cut the baguette into slices and serve with the stew. Already tried?
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