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Sallie Hagen
Root stew with vegetarian schnitzels
A tasty Dutch recipe. The vegetarian main course contains the following ingredients: meat substitute, traditional olive oil.
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Ingredients
Directions
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Cut the potatoes and the winter carrots into pieces and cook in water for 20 minutes in salted water.
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Heat the oil in a frying pan and fry the cutlets in 4 min. On both sides until crispy and cooked.
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Drain the potatoes and winter carrot, but collect the cooking liquid.
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Use the mashed potatoes to stash the potatoes and winter carrots with the rest of the oil and sufficient cooking liquid to form a smooth stew.
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Cut the spring onions into rings and stir through the stew. Season with pepper and salt.
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Divide the root stew over the plates and add the schnitzels.
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Nutrition
570Calories
Sodium22% DV530mg
Fat32% DV21g
Protein34% DV17g
Carbs23% DV70g
Fiber60% DV15g
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