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Cinnamon
Preistamppot with raw ham and egg
Dutch dish with potatoes, leeks, egg, cream cheese, raw ham and parsley.
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Ingredients
Directions
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Peel the potatoes and boil them in water with salt in 20 minutes until done. Cook the leeks for the last 5 minutes.
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Meanwhile, boil the eggs hard in 8 minutes. Let scare under cold running water.
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Drain the potatoes and the leeks and collect a cup of cooking liquid. Mash the potatoes and the leek with the puree tamper.
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Cut the raw ham into strips. Slice the leaves of the parsley.
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Add the cream cheese, ham and parsley and possibly some cooking liquid. Warm for another 3 minutes.
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Cut the eggs into parts. Serve the stew with the egg on it.
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Nutrition
425Calories
Sodium0% DV1.230mg
Fat18% DV12g
Protein56% DV28g
Carbs15% DV46g
Fiber32% DV8g
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