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Nikkigofsu
Stew of bok choy and sweet potato
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Ingredients
Directions
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Cook the potato cubes until done in water with salt. Stamp to a puree with the milk and butter and keep warm.
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Bake the bacon until it is crispy. Remove from the pan and drain on kitchen paper.
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Add the onions to the shortening and fry for a few minutes.
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Add the ketjapmarinadeen 4 tablespoons of water and let simmer on a low setting.
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Scoop the bok choy through the puree and season with salt and pepper. Divide the bacon over the stew and add a spoon of the onion gravy.
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Nutrition
455Calories
Sodium0% DV0g
Fat37% DV24g
Protein30% DV15g
Carbs14% DV41g
Fiber0% DV0g
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