Pop Rock Potato Stew With Spinach
Niall
Stews gain even more flavor when kept in the fridge overnight so don't worry if you can't finish it all.
People: 1
60 min

Ingredients

1 tbsp
Butter
0.75
Carrot
0.75
Celery Stalk
15 ml
Cream
0.75 tbsp
Dill
2 Clove
Garlic
10 ml
Greek Yogurt
50 grams
Leeks
35 grams
Mushrooms
2 tbsp
Parsley
50 grams
Potatoes
35 grams
Spinach
180 ml
Stock
50 grams
Sweet Potato

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Prep

  1. Peel and cut your potatoes and sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your Mushrooms so that they all have a similar size and shape.
  3. Finely chop your carrot, celery stalk, dill, garlic, leeks and parsley.

Heating Steps

  1. Heat butter in a pot and add carrot, celery stalk and leeks, garlic and fry at lower temperature for several minutes.
  2. Heat butter in a pot, add Potatoes and fry for 15 minutes.Then add Mushrooms and Sweet Potato, fry for 10 minutes.Finally, add Spinach and fry for 5 more minutes.
  3. Add vegetables stock or water to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  4. Add cream and greek yogurt and mix, simmer for 5 more minutes.

Finishing Touches

  1. Add Dill and Parsley on top.