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SINGERSANDY
Rapeseed stew with watercress and cheese wafers
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cook the potatoes.
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Grate the Parmesan cheese with a fine grater and make small pieces of cheese on the baking sheet.
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Bake for about 10 minutes in the middle of the oven until they are melted and slightly discolored. Let the cheese wafers cool outside the oven and become crispy.
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Fry the bacon strips in a dry frying pan. Meanwhile, crush the potatoes and make a creamy puree with the butter and crème fraîche.
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Slice the turnip tops and watercress coarsely and scoop them through the warm puree until they have slightly shrunk.
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Put the bacon and the shortening through it and season with pepper.
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Serve the stew with the cheese wafers. Tasty with meatballs or fried fish.
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Nutrition
500Calories
Sodium0% DV0g
Fat45% DV29g
Protein42% DV21g
Carbs12% DV35g
Fiber0% DV0g
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