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Chicory stew with bacon and pear
Stew with chicory, bacon, herb cream cheese and pear.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Boil them in water with salt in 20 minutes until done.
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In the meantime, cut the bottom of the stalk chicory and halve in length. Remove the hard core. Cut the chicory into strips of 3 mm thick.
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Peel the pears, cut them in half lengthwise, remove the cores and cut each half into 4 parts.
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Heat the oil in a frying pan and fry the bacon on both sides until crispy. Take out of the pan.
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Fry the pear on both sides until golden brown.
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Heat the milk in a saucepan.
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Drain the potatoes and puree them with a puree mash.
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Mix the milk, cream cheese and chicory and put it back on the fire. Heat for 2 minutes while stirring over medium heat. Serve with the pear and bacon.
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Bon appétit! .
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Nutrition
580Calories
Sodium0% DV1.262mg
Fat40% DV26g
Protein48% DV24g
Carbs20% DV59g
Fiber28% DV7g
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