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Gerkatdu
Rootsteak with beef chipolata
Stew with winter pins and beef chipolata
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Ingredients
Directions
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Cut the potatoes into pieces and cook them in water with salt in 20 minutes until done.
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Cut the peeled carrots into strips of approx. 4 cm long and ½ cm thick. Boil them in water with salt in 6 minutes until al dente.
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In the meantime, heat the oil in a frying pan and fry the beef chipolata in approx. 8 min. Over medium heat.
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Remove the chipolata from the pan and keep warm under a lid or aluminum foil. Fry the cumin and the curry powder in the remaining shortening for 2 minutes.
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Cut the onion in half rings add in the pan and fry for 4 minutes. Fry the carrot strips for another 2 minutes.
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Drain the potatoes.
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Add the creme fraiche and the rest of the oil and mash the potatoes with the puree pestle into a coarse puree. Season with salt and pepper.
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Add the carrot and onion to the stew and scoop. Cut the sausages into pieces and serve with them.
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Nutrition
640Calories
Sodium25% DV605mg
Fat58% DV38g
Protein40% DV20g
Carbs18% DV55g
Fiber32% DV8g
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