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Barb R
Spinach mustard stew with slavink
Dutch stew with spinach, mustard, shallots and sour cream. Served with slavink.
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Ingredients
Directions
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Peel the potatoes, cut into pieces and wash them. Cook the potatoes in a pan with little water and salt covered in 20 min. Until done. Meanwhile, peel and chop the garlic and shallots.
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Heat the butter in a frying pan. Fry the croquettes on medium heat for about 15 minutes around brown and done. Take the meat out of the pan and keep warm. Fry the garlic and shallots in the remaining shortening for approx. 1 min. Extinguish with the water.
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Keep a handful of spinach behind. Stir fry the rest in 3-4 min. Until the vegetables have shrunk. Drain the potatoes and collect a portion of the cooking liquid. Mash the potatoes in a sauce with sour cream and mustard.
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Stir in the spinach mixture and the spinach with the mashed potatoes. Season with pepper and salt. Place the crooked skins on top of the stew. Pour the gravy into the dimples.
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Nutrition
680Calories
Sodium0% DV1.520mg
Fat55% DV36g
Protein56% DV28g
Carbs20% DV61g
Fiber52% DV13g
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