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Alison Sprinkman
Rucola stew with paprika and egg
Stew with paprika, eggs, arugula and almond.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and cook for 25 minutes until done.
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In the meantime, halve the peppers, remove the stem and seed lists and cut the flesh into 1 cm pieces.
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Cook with the potatoes for the last 3 minutes.
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Cook the eggs in 8 min. Hard, scare under cold running water, peel and halve them.
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In the meantime, cut the rucola coarsely. Heat a skillet without oil or butter and toast the almond shavings golden brown. Let cool on a plate.
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Heat the milk in a saucepan. Drain the potatoes and paprika and crush with the puree mash. Add the milk.
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Put the pan with puree back on the fire, stir in the arugula, warm well and season with pepper.
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Serve the stew with half the eggs and sprinkle with the almond shavings.
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Nutrition
345Calories
Sodium5% DV120mg
Fat15% DV10g
Protein32% DV16g
Carbs15% DV44g
Fiber32% DV8g
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