Preparation of potato stew with spinach and hazelnuts & Ingredients for 4 people


  • Was the spinach in[Door spinazie kort te verhitten wordt het verlies aan foliumzuur beperkt gehouden] plenty of water, heat 1-2 minutes in boiling water and then drain well.
  • Peel the potatoes and cut them into cubes of 2 cm.
  • Peel the bospenen and cut into pieces of 2 cm and the spring onions into pieces of 1 cm.
  • Heat 1 tablespoon of olive oil in a frying pan and cook the hazelnuts are golden brown. Put them aside.
  • Heat 2 tablespoons olive oil in a wok and stir fry the diced potato, carrots and spring onions 3 minutes.
  • Sprinkle with Cumin and paprika over and pour the tomato juice and choke the whole in 10 minutes to gently until tender.
  • Stamp the potato, carrots and spring onions to a grove stew.
  • Mix the spinach through it.
  • Divide the stew about 4 soup plates and garnish the plates with the hazelnuts.


  • Potatoes (500 grams)
  • Fresh spinach (300 grams)
  • 4 bospenen (360 g)
  • 2 spring onions
  • 2 teaspoons ground cumin
  • Tomato juice (150 ml)
  • Hazelnuts (55 grams)
  • 1 teaspoon paprika
  • 3 teaspoons olive oil (30 ml)