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Colleen Renzullo
Mustard puree with chicory from the oven
Potato mustard stew with chicory, shoulder ham and cheese from the oven.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Meanwhile, cut the bottom of the chicory, cut the stalks lengthwise in half, remove the hard core and possibly the discolored outer leaves.
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Grease the oven dish. Wrap each piece of chicory in 2 slices of ham, place the rolls tightly together in the oven dish. Divide the cheese over it.
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Fry for about 35 minutes until golden brown and cooked in the middle of the oven. Cover with aluminum foil for the last 10 minutes.
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Meanwhile, peel the potatoes and cut into equal pieces.
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Boil the potatoes in water with salt, if necessary, for 20 minutes. Drain. Store the cooking liquid.
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Stamp the potatoes together with the butter and mustard to a smooth puree. Add some cooking liquid.
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Divide the puree over the plates. Serve with the chicory from the oven.
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Nutrition
470Calories
Sodium32% DV760mg
Fat34% DV22g
Protein44% DV22g
Carbs14% DV43g
Fiber24% DV6g
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