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S. Sundt
Dutch endive stew with cheese
Tasty endive stew on Dutch recipe with young cheese and red onions.
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Ingredients
Directions
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Peel the potatoes and cut into pieces. Chop the onion. Cut the cheese into cubes.
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Boil the potatoes for about 25 minutes. Heat the butter and stir-fry the onion golden brown. Scoop the onion out of the pan.
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Prepare the gravy with garden herbs with the shortening of the onions and keep the gravy warm. Drain the potatoes and pour the milk.
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Bring the milk to the boil. Place the sliced endive on the potatoes and scoop the onions. Stamp this roughly. Scoop the cheese cubes through.
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Serve the stew with the gravy.
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Nutrition
570Calories
Sodium35% DV850mg
Fat40% DV26g
Protein46% DV23g
Carbs19% DV56g
Fiber28% DV7g
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