Pestonudeln mit Spinat

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Zutaten

4 Portionen

1
800 g
200 g Swede
Kartoffeln
Feta 3 TBL sp
250 ml
2 TL
2 EL
50 g
3 Balsamic vinegar
Wasser
Thyme (dried)
Zucker
Butter or margarine
Rote Zwiebeln

Vorbereitung

10 min

1. Peel potatoes and cut into large chunks
2. Peel swede and cut into small cubes
3. Cut onions into wide rings
4. Crumble feta

Kochen

35 min

Zwiebeln anbraten

medium heat, don’t let them brown ~2 min

Add sugar, balsamic vinegar, water, thyme

season with salt and pepper to taste, simmer at low heat ~30 min

Kartoffeln kochen

~15 Min

Cook swede

~15 Min
(use a separate pan because the swede is not mashed later)

Drain potatoes, mash and add butter

~2 Min

Add drained swede and drained onions

mix and season with salt & pepper to taste ~3 min

Serve with feta crumbled on top