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Jamie Loman Verhoff
Mashed with cabbage and bacon
Puree with pointed cabbage, bacon and flat parsley.
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Ingredients
Directions
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Peel the potatoes and cut them into pieces. Boil them in water with salt in 25 minutes until done.
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Meanwhile, bake the bacon in a large frying pan without oil or butter in 10 min.
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Scoop out of the pan and drain on kitchen paper. Cut the coals into strips and stir-fry for 4 minutes in the remaining shortening.
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Add the butter and leave to simmer for 1 min. Drain the potatoes, but collect 1 cup of cooking liquid.
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Mash the potatoes with the cooking liquid with the puree mash.
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Slice the parsley. Stir in the bacon, cabbage and parsley and season with salt and pepper.
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Nutrition
520Calories
Sodium0% DV1.180mg
Fat42% DV27g
Protein40% DV20g
Carbs16% DV48g
Fiber32% DV8g
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