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Kamcauliffe
Beetroot stew with silver onions and fried goat's cheese
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Ingredients
Directions
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Cook the potatoes with salt and pour them.
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Heat the milk. Stamp the potatoes with the milk, 1 tablespoon of olive oil and pepper to a coarse puree. Scoop the beetroot through it. Keep warm.
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Heat the rest of the olive oil with the balsamic vinegar and fry the silver onions for 3 minutes.
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Remove the cheese slices through the egg white and then through breadcrumbs. Heat the butter and fry the cheese slices in brown for about 1 minute.
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Serve the silver onions on the stew and serve the goat's cheese. Garnish with the chives.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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