Stew with parsnip, watercress and curry balls
Try this recipe with a twist.
Photo: Culy.
That a simple and quick stamppotje can be something where you lick your plate and your cutlery: that is of course the ultimate goal. Try this stew with parsnip, watercress and curry (minced meat) balls. So delicious that you can put it on the table much more often this season.
Ingredients
For 4 persons:
- 1 kilo floury potatoes, in equal pieces
- 400 grams of parsnips, peeled and cut into equal pieces
- 500 grams of minced meat
- 75 grams of watercress
- 1 small onion, finely chopped
- 250 ml of cooking cream
- 1 tablespoon of curry
- 1 teaspoon of turmeric
- Salt pepper
- Olive oil
Stew with parsnip and curry balls
Place a large pot of boiling water on the stove. Add some salt. Boil the potatoes and parsnips for about 20 minutes.
Meanwhile mix the minced meat with the onion, a lot of pepper and a good pinch of salt. Roll into balls the size of a bitterbal.
Pour a splash of olive oil into a frying pan over medium heat and fry the balls until brown on all sides, in about 5 minutes. Add the curry and turmeric, pour in a good dash of the cream (keep some behind for the stew if necessary). Simmer for 5 minutes until the meatballs are cooked and the sauce has thickened slightly.
Drain the potatoes and parsnips and mash them into a puree. If necessary, add some of the cream for an extra creamy stew. Chop the watercress coarsely and stir into the warm puree. Taste and season with salt and pepper.
Serve the stew with the curry balls and a generous spoonful of the sauce.
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Stew with parsnip, watercress and curry balls