Desti's stewed kale and parsnips

Ingredients for 4 servings:

• 300 g parsnip(s)
• 250 g kale
• 4 tbsp butter, approx. 40 g
• 1 small onion(s)
• 250 ml chicken broth or vegetable broth
• 1 tsp thyme
• 2 tbsp flour, approx. 20 g
• 470 ml whole milk or semi-skimmed milk
• 1 tsp nutmeg, freshly grated
• ½ tsp mustard powder
• Salt
• pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

vegetarian, also possible with spinach

Peel the parsnips and dice them. Peel and finely dice the onion. Wash the kale and cut it into bite-sized pieces. Melt 2 tablespoons of butter in a large pan and fry the parsnip cubes over medium-high heat for about 6 minutes, stirring occasionally, until lightly browned. Add the onion and cook for about 2 minutes, stirring occasionally, until translucent. Add the stock and thyme to the pan and bring to a boil. Season with salt and pepper, cover, and cook the parsnips over low heat for about 8 minutes, until tender. Transfer the parsnips to a bowl and wipe the pan clean. Meanwhile, cook the kale in a pot of salted water for about 2 minutes until tender. Drain and cool under running water. Using a towel, squeeze the water out of the kale to dry it completely. Then add the kale to the parsnips. In the pan used to cook the parsnips, melt the remaining 2 tablespoons of butter and cook over medium heat for about 4 minutes until lightly browned. Stir in the flour and cook for 1 minute. Now stir in the milk, mustard flour, and grated nutmeg. Season with salt and pepper. Simmer the sauce over medium heat for about 6 minutes, stirring constantly, until it thickens and becomes creamy. Season to taste. Remove the pan from the heat and add the parsnip and kale mixture. Stir well until everything is coated in the sauce and serve. Approx. 220 kcal per serving.