A stew with arugula and tomato that tastes good in winter but also in spring
Boil the potatoes in a pan of water for about 15 to 20 minutes until tender. Drain and mash them with the butter and a pinch of nutmeg, pepper and salt. Gradually add the warm milk. Stir in the cheese and let it melt.
Then fold in the arugula. Cut the tomatoes in half and add them last. Garnish the stew with some extra arugula and the pine nuts. Delicious with a piece of meat or fish.
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!