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GOLDIEL
Spring stew with cheese schnitzels
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Ingredients
Directions
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Peel the potatoes and cut into cubes.
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Melt half of the butter in a pan and pour in the potato cubes.
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Preheat them for a minute.
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Pour in the water and cook the potato cubes in ten minutes.
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Mash the potatoes with the pulp with the pestle.
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Add the milk while stirring and stir to a fine puree.
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Hand-carve the endive and carrot salad through the mash.
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Warm the stew until the endive begins to shrink.
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Stir in the parsley.
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Season with salt and pepper.
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Heat the rest of the butter in a frying pan and fry the cheese schnitzels in a maximum of six minutes until golden brown.
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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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