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REINEJESSICA
Celery stew with barrel finches
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Ingredients
Directions
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Mix the mince with the herbs and form rolls of it. Wrap the meat rolls with bacon.
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Cook the potatoes with salt in about 20 minutes until done. Add the celery over the last 5 minutes of the cooking time.
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Heat half of the butter and fry the kaanvinken around golden brown. Add a dash of water and cook for 10-12 minutes.
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Drain the potatoes and celery, and collect a little bit of cooking liquid. Stamp with the rest of the butter, the apples, curry powder and some cooking water into a smooth stew.
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Serve the katenfinches there.
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25 minMain dishbutter, onion, garlic, fresh peas, broad beans, zucchini, Spaghetti, ricotta, fresh mint, Parmesan cheese,spaghettini with green vegetables -
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35 minMain disheggplant, paprika, coriander powder (ketoembar), cinnamon powder, dried oregano, pork schnitzel, cinnamon stick, butter, liquid baking product, shallot, peanut oil, sunflower oil, flour, fresh parsley,rolls with shallots and fried eggplant
Nutrition
775Calories
Sodium0% DV0g
Fat74% DV48g
Protein66% DV33g
Carbs17% DV50g
Fiber0% DV0g
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