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BECKIL
Parsnip stew with onion gravy
Creamy stew with parsnip, sage and cheese with a sweet gravy of red onion and apple syrup.
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Ingredients
Directions
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Peel the potatoes and parsnip and cut into equal pieces. Boil the potatoes with the parsnip in water with salt in 20 min. Until done.
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In the meantime, cut the onion into rings. Heat the oil in a frying pan and fry only the leaves of the sage in 2 min. Crispy. Drain on kitchen paper.
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Heat the oil in a frying pan and fry the onion for 5 minutes. Add the apple syrup and the apple juice and bring to the boil.
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Dissolve the potato starch in the water. Add and stir to a bound gravy. Season with pepper and salt.
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Cut the cheese into cubes of 1/2 cm (brunoise). Drain the potatoes and parsnip, but collect 100 ml of cooking liquid (per 4 people).
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Stamp the potatoes with the parsnip, the cooking liquid and the crème fraîche into a smooth puree.
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Scoop the cheese through and season with salt and pepper. Serve the stew with sage and onion gravy.
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Nutrition
710Calories
Sodium16% DV386mg
Fat51% DV33g
Protein40% DV20g
Carbs26% DV77g
Fiber52% DV13g
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