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Missjonesbakes
Red onion beetroot with bacon
Red onion-beetroot stew with bacon
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and boil in water with salt in 20 minutes until done.
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In the meantime, heat a skillet without oil or butter and bake the bacon strips in 15 minutes until golden brown and done.
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Remove from the pan and keep warm under a lid. Let the shortening sit.
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Cut the onions into half rings. Fruit for 2 minutes in the remaining shortening. Add the beetroot and cook for another 4 minutes.
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Drain the potatoes, but collect 1 cup of cooking liquid. Put the potatoes with the cooking liquid back into the pan and stamp with the puree pestle into a coarse puree.
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Scoop the onion, beetroot and rocket. Season with pepper and salt.
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Divide the stew over plates. Serve with the bacon flaps. Yummy! .
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Nutrition
610Calories
Sodium6% DV155mg
Fat55% DV36g
Protein54% DV27g
Carbs14% DV41g
Fiber28% DV7g
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