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MISSY1199
Rib chop with fennel-tide puree
A tasty Dutch recipe. The main course contains the following ingredients: meat, slightly crumbly potatoes, semi-skimmed milk, garlic, onion (coarsely chopped), fennel tubers (in 1 cm segments), dried thyme (pot of 14 g), olive oil and rib chops.
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Ingredients
Directions
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Peel the potatoes and cut into 1 cm slices. Put the milk in a large pan, press the garlic above and add the potato, onion, fennel and thyme. Bring to the boil and cook the potato and fennel for 10 minutes until done.
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Heat the oil in a frying pan and fry the rib chops in 10 min. Until golden brown and done. Drain the potato and fennel, collect the milk. Stamp the potato and fennel with 150 ml of milk to a smooth puree with the puree mash.
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Put the puree on 4 plates. Put a chop. Delicious with a fresh salad of romaine lettuce (bag 200 g) with balsamic dressing.
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Nutrition
480Calories
Sodium1% DV25mg
Fat22% DV14g
Protein68% DV34g
Carbs18% DV54g
Fiber16% DV4g
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