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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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Nutrition
775Calories
Sodium0% DV0g
Fat74% DV48g
Protein66% DV33g
Carbs17% DV50g
Fiber0% DV0g
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