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Turnip and Spinach Stoemp with Hazelnuts

297 Kcal/serving Fat: 25 g Carbohydrates: 9 g Fiber: 8 g Protein: 5 g

Veggie Public
Course: Side dish
Preparation time: 15 minutes
Cooking time: 30 minutes
Energy: 204 kcal / serving

Instructions

  • 1.   Peel the turnips, dice them, and put them in a saucepan. Just cover them with cold water and bring to a boil.
  • 2.   Let simmer over medium heat for about 30 minutes until all the water has evaporated. Remove from heat and immediately add 200 g of young spinach leaves, as well as 6 tablespoons of olive oil, and mash everything with a potato masher.
  • 3.   Adjust the seasoning and drizzle a few drops of hazelnut oil.
  • 4.   Coarsely chop 50 g of roasted hazelnuts and dry roast them in a non-stick pan with a pinch of salt and Espelette pepper. Sprinkle them over the stoemp and serve.

Ingredients for servings

  • 2 bunch of turnip
  • 200 g of spinach sprout
  • 6 tablespoon of olive oil
  • 1 teaspoon of hazelnut oil
  • 50 g of roasted hazelnuts
  • 1 Espelette pepper
  • salt (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    204 kcal
    10 %
  • Fat
    21,79 g
    31 %
  • of which saturated
    3,25 g
    16 %
  • Carbohydrates
    0 g
    0 %
  • of which sugar
    0 g
    0 %
  • Protein
    1,03 g
    2 %
  • Fibers
    1,2 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.