Colorful vegetable stew with hazelnut-parsley pesto
- 400 g Kassel chop with bone
- 2–3 Stalk (s) fresh thyme (alternatively 1/2 teaspoon dried thyme)
- 1 medium-sized ripe tomato
- 1 medium-sized onion
- 1 bay leaf
- 1 Bund (approx. 1 kg) Soup green
- 50 g Hazelnut kernels
- 1 Bundle (approx. 80 g) flat leaf parsley
- 4–5 EL Olive oil
- Salt
- pepper
75 minutes
light
- 1.
- Wash the Kasseler and pour 1 1/2 liters of cold water into a large Give pot. Wash thyme. Wash and quarter the tomato. Peel the onion and roughly cut into pieces. Add the tomato quarters, onion, bay leaf and thyme to the smoked ham.
- 2.
- Bring to the boil and simmer covered over low to medium heat for about 45 minutes. Clean or peel the soup greens, wash and drain. Cut the carrots and parsley root into slices, cut the leek into rings.
- 3.
- Dice the celery. Add the soup greens to the Kasseler after about 30 minutes and cook with them. Roast the hazelnuts in a pan without fat, remove immediately and let cool down. Wash the parsley, shake dry and pluck the leaves from the stems.
- 4.
- Grind the hazelnuts in the universal chopper. Add parsley and olive oil, puree and gradually add 100–125 ml of cold water. Season the pesto with salt and pepper. Take the smoked pork from the pot.
- 5.
- Remove the meat from the bone, cut into cubes and return to the pot. Let the stew simmer for another 4–5 minutes. Season with salt and pepper, arrange in deep plates and serve with the pesto.
1 person approx:
- 350 kcal
- 1470 kJ
- 22 g protein
- 24 g fat
- 11 g carbohydrates
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