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Ckkott
Irish stamp with spring onion and watercress
Vegetarian stew with spring onions, watercress and parsley
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Ingredients
Directions
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Boil the potatoes in a pan of salted water for 15-20 minutes until done. Drain and let them dry for a few minutes. Then put them back in the pan.
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Put a small pan over medium heat and put in the milk and the bay leaf.
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Cut the spring onions into thin rings. Bring the small pan gently to the boil and add the spring onion. Then take of the fire.
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Remove the stems and finely cut the watercress.
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Remove the laurel from the milk. Pour the milk over the boiled potatoes and add the watercress and parsley.
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Stamp with a puree damper to a puree. Taste the stamp and season with salt and pepper. Stir the lump of butter through the stamp and serve.
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Nutrition
200Calories
Sodium15% DV370mg
Fat6% DV4g
Protein10% DV5g
Carbs11% DV34g
Fiber8% DV2g
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