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JessWolf1002
Kale stew with carrot, parsnip and a meatball
Stew with kale, parsnip, carrot and meatball.
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Ingredients
Directions
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Put the minced meat in a bowl, mix with the egg and the cumin and season with salt and pepper.
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Divide into equal portions and form nice round balls with moist hands.
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Heat the butter in a frying pan and fry the balls on high heat around golden brown. Turn carefully.
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Turn down the heat and let the meatballs cook for 30 minutes. Times regularly.
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Meanwhile let the onions drain and halve them. Bake the last minute with the meatballs.
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Meanwhile, peel the potatoes, parsnip and carrot and cut into equal pieces. Cook 20 minutes in a large pan of water with salt.
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Cook the kale for the last 15 minutes.
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Drain the potato and vegetables and puree with the puree mash. Season with pepper and salt.
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Divide the stew and meatballs with onions over the plates and serve.
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Nutrition
610Calories
Sodium13% DV320mg
Fat42% DV27g
Protein72% DV36g
Carbs17% DV50g
Fiber44% DV11g
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