Vegetable nuggets with arugula stew and parmesan cheese
1 tray of vegetable nuggets (available at PLUS & Picnic)
500g of crumbly potatoes
50 ml of milk
Salt and pepper
150g of rocket
15g fresh dill
20g parmesan cheese
Boil the potatoes 20 minutes and drain them.
Crush them and let the butter melt through.
Then add just as much milk until it becomes a smooth stew.
Put the pan back on the stove and let the puree become hot.
Add the arugula to the hot mash so that it shrinks.
In the meantime, prepare the Vegetable nuggets according to the method of preparation on the packaging.
Mix half of the finely chopped dill and parmesan cheese through the puree and sprinkle the other part over the puree.
Serve with the Vegetable nuggets.
Enjoy your meal!