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Achterhoekse stimpstamp with naegelholt and sour sauce
 
 
4 ServingsPTM30 min

Achterhoekse stimpstamp with naegelholt and sour sauce


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Directions

  1. Cook the potatoes with salt until about 20 minutes.
  2. Cut 100 grams of naegelholt into strips, roast them in a dry hot frying pan and scoop them out of the pan.
  3. Roast the whole slices in the hot frying pan and place on kitchen paper.
  4. Mix the ingredients for the sour sauce and season with salt and pepper.
  5. Drain the potatoes and mix with the butter, milk, a pinch of nutmeg, salt and pepper.
  6. Scoop the strips of nail wood and endive through the mash. Serve with the slices of naegelholt. Add the sour sauce separately.

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Nutrition

480Calories
Sodium0% DV0g
Fat35% DV23g
Protein38% DV19g
Carbs15% DV46g
Fiber0% DV0g

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