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Ms. Robinson
Lentestamppot field salad-string beans
Stew with string beans, ribs, crème fraîche and lamb's lettuce.
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Ingredients
Directions
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Peel the potatoes and cook them in water with salt in about 20 minutes until done.
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In the meantime, remove the stalk and the tip of the string beans and cut into thin strips of approx. ½ cm. Cook them in approx. 4 minutes until al dente.
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Meanwhile, sprinkle the rib chops with pepper and salt. Heat the butter in a frying pan and cook the pork chops in approx. 5 min. Until done. Turn halfway.
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Drain the potatoes and collect about 50 ml of cooking liquid. Mash the potatoes with the cooking liquid and the crème fraîche into a smooth puree.
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Scoop the string beans and the lamb's lettuce through. Serve with the rib chops.
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Nutrition
440Calories
Sodium26% DV635mg
Fat43% DV28g
Protein38% DV19g
Carbs10% DV30g
Fiber20% DV5g
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