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CANADAKATE
Achterhoekse stimpstamp with naegelholt and sour sauce
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Ingredients
Directions
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Cook the potatoes with salt until about 20 minutes.
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Cut 100 grams of naegelholt into strips, roast them in a dry hot frying pan and scoop them out of the pan.
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Roast the whole slices in the hot frying pan and place on kitchen paper.
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Mix the ingredients for the sour sauce and season with salt and pepper.
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Drain the potatoes and mix with the butter, milk, a pinch of nutmeg, salt and pepper.
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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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