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Beetroot stew with delicious jelly and iceberg lettuce
A tasty Dutch recipe. The main course contains the following ingredients: fish, crumbly cooking potatoes (800 g), jelly beans (pack 3 x 100 g, frozen), iceberg lettuce (coarsely cut), cucumber (in half slices), chives (salad dressing (bottle 270 ml)), oil, onion (chopped) and grated beetroot (400 g).
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Ingredients
Directions
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Cook the potatoes according to the instructions on the package.
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Heat the food jars according to the instructions on the package.
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Mix the iceberg lettuce, the cucumber and the salad dressing in a bowl.
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Heat the oil in a wok or frying pan and fry the onion until golden brown.
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Add the beetroot and cook over low heat, stirring regularly, 5 minutes.
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Pour the potatoes, stamp into a coarse mash and stir in the stewed beetroot.
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Divide the delicious jars over 4 plates and serve with the beetroot stew and the iceberg lettuce..
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Nutrition
490Calories
Sodium39% DV940mg
Fat28% DV18g
Protein38% DV19g
Carbs21% DV63g
Fiber28% DV7g
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