Kale runner

Name: Kale runner
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Kale; 7-10 Tbsp Salt; 600 g Potatoes; 400 g Carrots; 3 Onions; 1-2 TABLESPOONS clarified butter; 200 g dried apricots; 1/2 l Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 60 g Butter cheese; 150 g Fresh cream; 5 TABLESPOONS Whipped cream

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Kale
7-10 Tbsp Salt
600 g Potatoes
400 g Carrots
3 Onions
1-2 TABLESPOONS clarified butter
200 g dried apricots
1/2 l Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
60 g Butter cheese
150 g Fresh cream
5 TABLESPOONS Whipped cream

Directions

1
Sort the kale, wash thoroughly several times and drain. Collapse briefly in plenty of boiling salted water. Then drain well and chop roughly. Peel and wash the potatoes and carrots and cut them into thick slices.
2
Onions peel, in columns cut. Heat the lard in a frying pan. Fry the onions and kale in it. Add potatoes, carrots and apricots. Deglaze with broth and braise covered for about 45 minutes.
3
Season with salt, pepper and sugar. Grate cheese. Mix with crème fraîche and cream. Pour the prepared vegetable pot into a large casserole dish. Spread the cheese mixture on top. Grind pepper over it.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes until golden brown.