Kale with oat milk puree and applesauce

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

Recipe by Nicole Hofen


Ingredients in Benoo bag:

Kale, Walnuts, Apple juice, potatoes, oat milk, boskoop apples, onions.


Ingredients at home:

Salt, sugar, 1,5 tbsp. of vegetable oil.

Optional: 1 tsp. dried chili, 30g margarine, 2 bay leaves, nutmeg (freshly grated).


Total cooking time (incl. resting time): approx. 30min

Allergy: nuts

What’s needed in the kitchen: mandolin


Potatoes, onions, apples, apple juice

  • Peel the potatoes and boil them in salty water for about 20 minutes.
  • Wash, core and dice the apples, peel and also dice the onions. Put both ingredients and the bay leaves (optional) in a small pan or saucepan and cook at a low temperature to a very soft compote, lasting approx . 20 minutes. Season to taste with salt, sugar and a little bit of apple juice.

Kale, apple juice, walnuts

  • Wash and chop the kale, the finer stalks can be fried 
  • Heat the oil in a large pan, add the sugar and chilli (optional), fry lightly for 5 min, add the kale and fry, then reduce the heat. 
  • Gradually add 250ml of apple juice to the kale and cook for about 20 minutes, season with salt, grated nutmeg (optional) and walnuts.

After 20min,

  • Remove the compote from the pan/pot, remove the bay leaf and season if necessary. 
  • Drain the potatoes, heat the oat milk with the margarine (optional) in a saucepan at a low temperature, add salt and nutmeg (optional) to the milk mixture.
  • Then add the potatoes and mash with a masher or pass the potatoes through the “Food Mill”.

Dress up the plates and enjoy!

Recipe video

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