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Emily Compson Trenbeath
Radish stew with salami
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Ingredients
Directions
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Cook the potatoes until done. Wash the radishes with leaves. Cut off the leaves and keep separate. Cut or scrape the radishes into thin slices.
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Heat the butter and the oil and fry the radish slices in a low setting for about 5 minutes. Add the salami and fry for 2-3 minutes. Cut the radish gap finely.
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Drain the potatoes and crush them with the crème fraîche. Season with salt and pepper.
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Spoon the radish mixture with the shortening and the radish leaves through the mashed potatoes.
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Nutrition
840Calories
Sodium0% DV2.5g
Fat78% DV51g
Protein46% DV23g
Carbs22% DV67g
Fiber32% DV8g
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