BEEF STEW WITH MUSHROOMS AND HOTCHPOTCH OF TURNIP-TOPS » BEEF STEW WITH MUSHROOMS AND HOTCHPOTCH OF TURNIP-TOPS (4 Persons) Print recipe Back to recipes |
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Ingredients |
| 1 jar beef stew 500 g mini mushrooms 1 kg peeled potatoes (very flowerly) dash of semi skimmed milk 75 g butter 400 g turnip-tops pepper and salt (to your taste) nutmeg |
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| Preparation | |
| 1. Put all ingredients ready. 2. Clean the mushrooms and remove the stalks (cut to the hat). 3. Heat the beef stew together with the mushrooms, stirring in a pan (up against boiling point). Let to simmer about 10 minutes. 4. Cut the potatoes to uniform pieces. Put them in a large pan and put them just under water. Boil the potatoes done (with salt), drain them and let them evaporate. 5. Rub the potatoes through a fine sieve or use a masher. 6. Add the milk and butter to the mash and stir until a smooth whole. 7. Cut the turnip tops fine. Wash them and dry them in the salad spinner. 8. Add the turnip greens to the warm mash and make it to your taste with some pepper, salt and nutmeg. 9. Serve the hotchpotch on plates and scoop the beef stew on top. Ps. The turnip tops can also be replaced by for example spinach, endive or rucola. |
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