John Myers
Contents
show
Kale – Mashed Potatoes with Goulash and Carrots!
The perfect kale – mashed potatoes with goulash and carrots! recipe with a picture and simple step-by-step instructions.
Freak vegetables! !
- 1 Pc. Meat grinder
Vegetables :
- 400 g Kale fresh
- 1,5 liter Boiling water
- 1 teaspoon Baking powder
- 4 Pc. Potato
- 1 liter Salted water
refine:
- 1 pinch Freshly grated nutmeg
- 2 Pc. Butter
z. B. Aldi
- 4 Pc. Snack carrots
Vegetables + meat:
- 3 Pc. Chopped onions
Flesh :
- 750 g Mixed goulash
- 1,5 tablespoon Clarified butter
- 2 tablespoon Tomato paste concentrated three times
- 3 Pc. Pointed peppers yellow
- 1 Pc. Green peppers
- 0,5 liter Vegetable stock
- 2 teaspoon Sweet paprika
- 1,5 teaspoon Coarse salt
- 2 turns Black pepper from the mill
- 4 turns Chilli from the mill
- 1 tablespoon Mustard
Vegetables :
- Detach the green cabbage from the stalks and chop. Weighed without stem 200 g
- Peel the snack carrots (baby carrots), cut off the ends.
Blanch and crank:
- Put the green cabbage in the boiling water, add baking powder. Blanch for approx. 6 minutes. Quench, squeeze, spin with a meat grinder or cut into small pieces.
Flesh :
- Heat the butter lard, sear the meat, roast 2 onions, add tomato paste, pour on + season.
- Add the paprika powder and paprika. Braise for a good 1.5 hours. Refine with mustard, season to taste.
Potatoes + carrots:
- Peel and wash the potatoes and cook in salted water for 15 minutes, now add the carrots and cook for another 5 minutes. Take out the carrots, pour off the potatoes.
Kale :
- 1 Heat the piece of butter, sweat 1 onion, dust with 1 teaspoon flour, let it run for a short time, nothing is poured! Add the kale twisted, add the potatoes, mash, season. Refine with nutmeg and 1 piece of butter.
Facebook Comments