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Beetroot stew with carrot and lemon
Beetroot stew with carrot, lemon and cod burgers
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Boil them in water with salt in 20 minutes until done.
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In the meantime, clean the winter carrot and cut into 1/2 cm thick thin slices. Cook the winter carrots with the potatoes for the last 10 minutes. Drain.
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In the meantime, heat the butter in a frying pan and fry the cod burgers for 10 minutes. Regularly.
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In the meantime, heat the milk. Mash the potatoes and carrot with the puree mash and mix the milk.
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Cut the beet fine. Grate the yellow skin of the lemon. Add the beetroot and grate to the stew and season with salt and pepper.
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Add the rest of the butter and heat the stew for another 3 minutes on low heat.
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Roast the sesame seeds in a frying pan without oil or butter for 3 minutes. Allow to cool and stir through the yoghurt.
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Serve the stew with the cod burgers and the yogurt.
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Nutrition
575Calories
Sodium30% DV720mg
Fat37% DV24g
Protein42% DV21g
Carbs22% DV65g
Fiber28% DV7g
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