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Beetroot stew with delicious jelly and iceberg lettuce
 
 
4 ServingsPTM25 min

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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Directions

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


Nutrition

490Calories
Sodium39% DV940mg
Fat28% DV18g
Protein38% DV19g
Carbs21% DV63g
Fiber28% DV7g

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