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Phinneas Stone
Puree with spinach and ricotta
A tasty recipe. The vegetarian side dish contains the following ingredients: potatoes (slightly crumbly), olive oil, onions (chopped), spinach (300 g), ricotta (fresh cheese, 250 g) and nutmeg.
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Ingredients
Directions
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Peel the potatoes and cut them into pieces. Boil them in water for 25 minutes in salted water.
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After 15 minutes, heat the oil in a frying pan and fry the onion for 4 minutes. Add the spinach in parts and allow to shrink. Turn off the heat and add the cheese.
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Drain the potatoes. Stamp with puree pestle. Spoon the spinach and season with salt, pepper and nutmeg. Delicious with a Tuscan carré and tomato salad.
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Nutrition
365Calories
Sodium4% DV85mg
Fat28% DV18g
Protein24% DV12g
Carbs14% DV41g
Fiber12% DV3g
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