Masterful stew
What do you think of this stew: Miss or Masterpiece? Vincent van Gogh considered his artwork 'The Potato Eaters' his first real masterpiece, but it was not received that way at the time. This stew is a treat for potato lovers!
Ingredients:
- 1 bag of CêlaVíta Granny's Floury Cooking Potatoes, 500 g
- 30 g sunflower seeds
- ½ tbsp olive oil
- 1 leek, washed
- 2 tbsp crème fraîche
- ½ tbsp truffle tapenade
- Salt and pepper, to taste
For the boleet and brie:
- 3 king boletes
- 1 tbsp olive oil
- Salt and pepper, to taste
- 3 slices of brie
Garnish:
- Garden cress and Indian cress
Extra needed:
Oven dish, pestle, cutting mould
Preparation
Step 1:
Preheat the oven to 180 °C.
Mix the sunflower seeds with a little olive oil and a tablespoon of water. Bake the sunflower seeds in the oven for about 8 minutes until brown and crispy. Stir the seeds once halfway through the baking time.
Cut 4 cm of the white of the leeks into very fine rings, keep separate. Cut the rest of the leeks into coarse rings.
Step 2:
Put the potatoes in a large pan and put them just under water. Add the coarsely chopped leeks to the potatoes and put the lid on the pan. Bring the potatoes to the boil, then cook over medium heat for about 10 minutes until tender. Drain the pan and steam the potatoes and leeks dry.
Mash the potatoes and leeks with the masher and add crème fraîche, truffle tapenade, half the sunflower seeds and salt and pepper to taste.
Step 3:
Cut each king slice lengthwise into three slices. Fry the king slice slices in a frying pan with some olive oil on the cut-open side until golden brown. Place the king slices on a baking dish and sprinkle with a little salt and pepper.
Place the slice of brie on top of the slices of king prawns and put the baking dish in the oven with top heat grill at 180 for 3-5 minutes °C.
Serve the kingsbay and melted brie with the leek stew. Garnish the stew with the chopped raw leeks, sunflower seeds, cress and nasturtiums.