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Beet stew with goat cheese and kriel salad
Stew of beets, baby potatoes, silver onions, vegas and goat's cheese.
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Ingredients
Directions
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Cook the potatoes for 15 minutes in water with salt. Drain and allow to cool slightly.
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In the meantime, cut the garlic finely. Heat the oil in a frying pan and fry the garlic with the vega bacon strips for 3 minutes. Peel the beetroot and cut into pieces.
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Add the beetroot, silver onions, (4 people) 5 tablespoon of the onions, honey and water to the mixture in the frying pan and simmer for 10 minutes with the lid on the pan.
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Meanwhile, halve the potatoes and put them in a bowl. Cut the chives finely and add 2/3 of them to the potatoes, together with the oil and (per 4 persons) 2 tablespoon of the silver onions.
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Mix and season with pepper and salt.
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Divide the stove over deep plates and crumble the goat's cheese over it. Sprinkle with the rest of the chives. Serve the kriel salad separately.
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Nutrition
790Calories
Sodium0% DV1.030mg
Fat57% DV37g
Protein54% DV27g
Carbs26% DV78g
Fiber72% DV18g
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