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Portland Girl
Salsify with ham and egg
Dutch dish with salsify, bantam, eggs, crème fraîche, mustard, garlic, chives and smoked ham.
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Ingredients
Directions
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Put the vinegar in a large bowl of water. Peel the salsify with a peeler and halve. Place the stems directly after peeling in the vinegar water.
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Remove the salsify from the bowl and bring them to the boil with water and salt. Cook until 15 minutes until the tip of a knife slides through easily.
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In the meantime, cook the cleanly cooked potatoes in 10-15 minutes. Boil the eggs in a saucepan in 8 min.
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In the meantime, finely chop the chives and stir in the crème fraîche.
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Press the garlic. Mix the crème fraîche with the garlic, mustard and chives. Season with salt and pepper.
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Let the eggs scare under cold running water. Peel and halve them. Drain the salsify and potatoes.
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Divide the salsify with the ham and eggs over 4 plates. Add a spoonful of chive cream. Serve with the potatoes. Bon appétit! .
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Nutrition
625Calories
Sodium36% DV875mg
Fat34% DV22g
Protein42% DV21g
Carbs26% DV79g
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Fiber28% DV7,5g
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