Kale with vegetables and baked potato - 1 A
Kale with vegetables and baked potatoes. A round and nutritious thing. Everything fits together perfectly.
Ingredients
- 1 eggplant
- 1 small beet
- 1 red onion
- 2 purple carrots
- 4 - 5 large fresh leaves kale
- 200 ml water
- salt and pepper to taste
- 1 pinch of ground cumin
- 2 - 3 tsp flour to bind the sauce
- 2 large baked potatoes
Instructions
- Wash baked potatoes and bake wrapped in baking paper in the oven for about 1 hour at 200 degrees Celsius top/bottom heat.
- Peel beet and cut into small sticks.
- Boil with water until soft, about 30 minutes.
- Peel and chop the carrots and onion.
- Eggplant wash and cut into small pieces.
- Kale leaves wash and remove the individual leaves from the style. Then cut the leaves a little smaller.
- Simmer the vegetables with the beet broth and a little more water, if needed, for about 15 minutes.
- Then add the softly cooked beet.
- Bind everything with flour. To do this, mix the flour in a cup with a little cold water and add to the sauce. Stir and bring to the boil briefly. Then season to taste with the spices.