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Michael W. Vachon
Chicory stew with smoked bacon and spring onions
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Ingredients
Directions
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Cut half of the bacon into strips. Cook the potatoes with salt until done.
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Fry the bacon strips in a dry, hot frying pan until crispy and remove them from the pan.
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Roast the remaining bacon slices in the pan and keep separate.
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Mash the cooked potatoes with the herb cheese and stir in the bacon strips, spring onions and chicory. Warm up.
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Season with nutmeg, salt and pepper. Serve the stew with the slices of bacon on it.
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Nutrition
690Calories
Sodium0% DV0g
Fat63% DV41g
Protein46% DV23g
Carbs18% DV54g
Fiber0% DV0g
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