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Kalee
Chicory stew with goat cheese and bacon
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Ingredients
Directions
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Boil the potatoes in water with salt in 20 minutes.
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In the meantime, cut the inner core out of the chicory stalks and cut the praise into narrow strips.
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Heat the milk. Drain the cooked potatoes and make with the milk, nutmeg, salt and pepper an airy puree.
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Put the goat's cheese and chicory strips through and keep warm.
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Meanwhile, bake the bacon cubes in a dry, hot frying pan. Divide the bacon before serving over the stew.
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Nutrition
460Calories
Sodium0% DV0g
Fat40% DV26g
Protein44% DV22g
Carbs11% DV33g
Fiber0% DV0g
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