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Karen Delegan
Stew broad beans with walnuts
A tasty Dutch recipe. The vegetarian main course contains the following ingredients: crumbly potatoes (peeled and in pieces), broad beans (frozen), olive oil, fresh thyme (15 g), walnuts, soft goat cheese and liquid honey.
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Ingredients
Directions
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Potatoes boil for about 20 minutes.
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Cook in other pan beans in 5 minutes.
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Pour the broad beans and shovel with 2 tbsp oil and keep covered warm.
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Sprout thyme from twigs.
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Walnuts chopped coarsely and goat cheese crumble.
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Drain the potatoes and mash them in the pan with the rest of the oil to form coarse puree.
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Put in the honey, broad beans and half of thyme and goat's cheese.
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Warm up the stew on low heat.
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Season with salt and (freshly ground) black pepper.
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Mix in three quarters of walnuts.
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Create stew in four deep plates and divide the rest of goat's cheese, walnuts and thyme..
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Nutrition
710Calories
Sodium18% DV430mg
Fat66% DV43g
Protein48% DV24g
Carbs19% DV58g
Fiber4% DV1g
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