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Fried chicory with creamy spice puree
Vegetarian Dutch dish with potatoes, chicory, chestnut mushrooms, zaanse mustard, whipped cream and flat parsley.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Boil in water with salt in 20 minutes until al dente.
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Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half. Remove the hard core. Cut the chicory into strips.
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Clean the mushrooms with kitchen paper and cut into quarters.
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Heat the butter in a frying pan and fry the mushrooms for 3 min. On medium heat. Add the chicory and cook for 3 minutes. Change regularly.
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Add the mustard and whipped cream. Stir through and lower the heat.
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Drain the potatoes, evaporate and crush with the puree rammer.
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In the meantime, heat the rest of the cream 2 minutes in a saucepan. Beat with a whisk through the puree.
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Slice leaves of the parsley. Add the rest of the butter, parsley and pepper and salt. Serve the vegetables with the mashed potatoes.
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Nutrition
525Calories
Sodium4% DV85mg
Fat51% DV33g
Protein18% DV9g
Carbs15% DV45g
Fiber24% DV6g
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