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Candi
Dutch endive steak with sausage and braised carrot
Endive stew with Lincolnshire sausage and braised carrots, nice and creamy.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Peel the potatoes, cut into equal pieces and boil them with some salt in 20 minutes until tender.
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Meanwhile, clean the onions and cut into rings. Heat the oil in a frying pan and fry the sausages over a high heat in 5 minutes.
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Turn down the heat, add the onion and thyme and fry the sausages and onion in 10 min. Until done. Times regularly.
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In the meantime, heat the butter in the frying pan and add the carrots, curry madras and the water.
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With the lid half on the pan on low heat for 15 minutes. Stir frequently.
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Drain the potatoes, but collect 100 ml of cooking liquid.
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Stamp the potatoes with the puree mash to puree. Put the pan on low heat and mix in the endive, milk and the cooking liquid.
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Divide the endive and sausage over the plates and add the carrots.
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Nutrition
630Calories
Sodium33% DV780mg
Fat48% DV31g
Protein56% DV28g
Carbs18% DV55g
Fiber40% DV10g
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