Spicy kale bake

Name: Spicy kale bake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 7
Ingredients: 1 kg cleaned kale; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 3 medium-sized onions; 400 g Carrots; 600 g Potatoes; 1-2 TABLESPOONS clarified butter; 200 g dried half soft apricots; 1 TEASPOON Vegetable broth (instant); 60 g Cheese (e.g. raclette); 150 g Fresh cream; 5 TABLESPOONS Whipped cream or milk

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 7

1 kg cleaned kale
7-10 Tbsp salt, pepper, 1 pinch of sugar
3 medium-sized onions
400 g Carrots
600 g Potatoes
1-2 TABLESPOONS clarified butter
200 g dried half soft apricots
1 TEASPOON Vegetable broth (instant)
60 g Cheese (e.g. raclette)
150 g Fresh cream
5 TABLESPOONS Whipped cream or milk

Directions

1
Sort the kale, pluck from the thick ribs and wash thoroughly. Blanch in plenty of boiling salted water in a large pot for about 3 minutes. Drain and let cool down a little. Roughly chop
2
Onions peel and cut into slices. Peel, wash and cut carrots and potatoes into thick slices
3
Fry the onions in hot clarified butter in a large pan. Steam potatoes and carrots briefly. Add kale and apricots. Stir in 1/2 l water and stock, bring to the boil. Season with salt, pepper and sugar. Cover and stew for about 45 minutes.
4
Grate cheese. Mix with crème fraîche and cream. Season the kale to taste, pour into a large greased casserole dish. Spread the cheese cream on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 20 minutes