Beetroot stew with delicious jelly and iceberg lettuce

Name: beetroot stew with delicious jelly and iceberg lettuce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 bag crumbly cooking potatoes 800 g; 2 x 2 pieces delicious cakes pack 3 x 100 g, frozen; crop iceberg lettuce coarsely chopped; cucumber in half slices; 75 ml chives salad dressing (270 ml bottle); 2 el oil; 1 onion shredded; 1 Scale grated beetroot 400 g

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).

Ingredients

Kitchen Stuff

puree tamper

Directions

Cook the potatoes according to the instructions on the package.
Heat the food jars according to the instructions on the package.
Mix the iceberg lettuce, the cucumber and the salad dressing in a bowl.
Heat the oil in a wok or frying pan and fry the onion until golden brown.
Add the beetroot and cook over low heat, stirring regularly, 5 minutes.
Pour the potatoes, stamp into a coarse mash and stir in the stewed beetroot.
Divide the delicious jars over 4 plates and serve with the beetroot stew and the iceberg lettuce..