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Spring stew with cheese schnitzels
 
 
4 ServingsPTM25 min

Spring stew with cheese schnitzels


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Directions

  1. Peel the potatoes and cut into cubes.
  2. Melt half of the butter in a pan and pour in the potato cubes.
  3. Preheat them for a minute.
  4. Pour in the water and cook the potato cubes in ten minutes.
  5. Mash the potatoes with the pulp with the pestle.
  6. Add the milk while stirring and stir to a fine puree.
  7. Hand-carve the endive and carrot salad through the mash.
  8. Warm the stew until the endive begins to shrink.
  9. Stir in the parsley.
  10. Season with salt and pepper.
  11. Heat the rest of the butter in a frying pan and fry the cheese schnitzels in a maximum of six minutes until golden brown.
  12. Put the endive stew on plates and place the cheese schnitzels next to it.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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