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Parsnip stew with pear, chicory and blue cheese
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Ingredients
Directions
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Boil the potatoes with the parsnip in water for about 20 minutes with salt.
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Heat the butter in a stirring stir-fry, the chicory strips for 2-3 minutes. Spoon the pear through and bake for 2 minutes.
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Drain the potatoes and parsnip and coarsely grate with the milk, salt and pepper. Put the chicory, pear and cheese through.
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Sprinkle the stew for serving with the walnuts.
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Nutrition
635Calories
Fat60% DV39g
Protein36% DV18g
Carbs16% DV49g
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