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Jane Turner Peterson
Brown balls with ragout
Roasted brown dumplings filled with chicken ragout. Delicious in combination with the salad of red beets, lamb's lettuce and oil.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut approx. 2 cm of the bread rolls and roll out the bread. That works best with your hands. Keep the top separate. The crumb is not used.
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Heat the ragout according to the instructions on the can.
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Put the bread rolls and 'lids' in the oven for about 5 minutes. For the salad, mix the beet, cress and oil. Season with pepper and salt.
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Fill the bread with ragout and put the lids on it. Serve with the beet salad.
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Nutrition
445Calories
Sodium0% DV1.120mg
Fat34% DV22g
Protein38% DV19g
Carbs13% DV39g
Fiber24% DV6g
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