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Audrey J. Ross
Endive stew with sambal and nuts
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Ingredients
Directions
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Cook the potatoes in water with salt for 15-17 minutes.
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Heat the oil in a stirring fruit the garlic and onion 2-3 minutes.
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Put the endive, soy sauce and sambal through it and stir-fry 2-3 minutes.
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Roast the cashew nuts in a dry, hot frying pan.
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Drain the potatoes. Do not crush them completely and scoop the endive mixture and half of the nuts.
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Sprinkle the stew with the rest of the nuts.
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Nutrition
550Calories
Sodium0% DV0g
Fat45% DV29g
Protein28% DV14g
Carbs18% DV54g
Fiber0% DV0g
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