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Rapeseed stew with watercress and cheese wafers
 
 
4 ServingsPTM25 min

Rapeseed stew with watercress and cheese wafers


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Directions

  1. Preheat the oven to 200 ° C. Cook the potatoes.
  2. Grate the Parmesan cheese with a fine grater and make small pieces of cheese on the baking sheet.
  3. 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.
  4. Fry the bacon strips in a dry frying pan. Meanwhile, crush the potatoes and make a creamy puree with the butter and crème fraîche.
  5. Slice the turnip tops and watercress coarsely and scoop them through the warm puree until they have slightly shrunk.
  6. Put the bacon and the shortening through it and season with pepper.
  7. 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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