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Eliot
Cauliflower stew with bacon and crispy fish burger
Spicy cauliflower stew with dill, mustard and thin bacon strips with cod burger.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and boil in a large pan of water with salt if necessary in 20 min. Add the cauliflower for the last 6 minutes.
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Heat the oil in a frying pan and fry the bacon strips in 3 min. Until crispy.
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Take the bacon strips out of the pan with a slotted spoon and drain on kitchen paper.
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Add the oil to the remaining shortening and bake the cod burgers in brown and crispy 8-10 minutes. Turn halfway.
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Heat the milk in a saucepan. Drain the potatoes with cauliflower and crush coarsely with a puree masher. Mix in the milk, mustard, dill and bacon strips.
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Divide the stew over the plates and serve with a cod burger.
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Nutrition
635Calories
Sodium0% DV1.160mg
Fat40% DV26g
Protein56% DV28g
Carbs23% DV68g
Fiber36% DV9g
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