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Heather Reis
Potato dish with chipolata sausages
Quickly finished! Potato schopel with Provençal stir-fry mix, chipolata sausage and mushrooms.
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Ingredients
Directions
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Heat 4 tbsp oil in a wok. Fry the potatoes in 10 minutes until done. Add the vegetables and mushrooms for the last 4 minutes and fry. Heat 3 tbsp oil in another frying pan and fry the chipolata around brown.
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Allow to cook for 10 minutes at a moderate temperature. Remove the chipolata from the pan and cut into pieces. Season the baby's and vegetables with the chards, pepper and salt. Divide the baby's and vegetables with the plates.
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Divide the pieces of chipolata over it.
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Nutrition
710Calories
Sodium21% DV495mg
Fat77% DV50g
Protein38% DV19g
Carbs6% DV19g
Fiber84% DV21g
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