Winter vegetable pan

Name: Winter vegetable pan
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 750 g baby potatoes; 1 kg pre-rendered kale; 7-10 Tbsp Salt; 2 Carrots (about 100 g each); 1 medium onion; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 100 g Diced ham; 200 ml clear broth (instant); 7-10 Tbsp grated nutmeg; 100 g Fresh cream

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

750 g baby potatoes
1 kg pre-rendered kale
7-10 Tbsp Salt
2 Carrots (about 100 g each)
1 medium onion
1 TABLESPOON Oil
7-10 Tbsp Pepper
100 g Diced ham
200 ml clear broth (instant)
7-10 Tbsp grated nutmeg
100 g Fresh cream

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. In the meantime, wash the kale, pluck it from the panicles and let it drain. Then blanch in boiling salted water for about 3 minutes, remove, rinse in cold water and drain.
2
Clean, peel and slice the carrots. Drain the potatoes, rinse and peel. Peel onion and chop finely. Heat the oil in a pan and fry the potatoes for about 5 minutes until golden brown all around.
3
Season with salt and pepper. Take out and put aside. Sweat onion and ham cubes in the frying fat. Add kale, carrots and stock. Steam covered for about 10 minutes. Season with salt, pepper and nutmeg.
4
Add the potatoes to the pan and steam for another 5 minutes. Put a dash of crème fraîche on the vegetables and serve.