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Dutch stir-fry with slavink and mustard
Also try this delicious Dutch stir fry with slavink and mustard
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Ingredients
Directions
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Boil the potatoes in about 5 minutes.
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Drain the potatoes and let them drain well.
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Heat two tablespoons of oil and stir fry the carrot, onion, herbs, paprika and potato for about 10 minutes at medium height until everything is light brown and al dente.
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Add the peas and season with salt and pepper.
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Leave to heat for another 5 minutes with lid on the pan.
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In the meantime, heat the rest of the oil in a frying pan and bake the croquette skins until about 15 minutes until tender and brown.
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Stir the mustard through the shortening and add a few tablespoons of water.
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Serve the stir-fry tray with the croquettes and gravy.
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Nutrition
515Calories
Sodium0% DV0g
Fat46% DV30g
Protein44% DV22g
Carbs11% DV34g
Fiber0% DV0g
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