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Lisa Stella
Stew of onion, fennel, sweet potato and baharat
Stew with sweet potato, fennel, quinoa-bulgur, raisin, onion and peeled tomatoes, seasoned with baharat and served with beef and beef balls.
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Ingredients
Directions
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Cut the potato into pieces of 1 x 1 cm.
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Cut the stems and a small piece of the bottom of the fennel. Keep the green separately. Halve the fennel and cut into thin slices.
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Boil the quinoa-bulgur mix according to the instructions on the package. Add the raisins for the last 2 minutes.
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Meanwhile, heat the oil in a large pan with a thick bottom and fry the onion and baharat for 2 minutes.
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Add the potato and cook on medium heat for 5 minutes.
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Add the tomatoes, crush them with the back of a spoon and simmer for 15 minutes with the lid on the pan over low heat.
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Put the fennel through the last 10 minutes. Season with pepper and salt.
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In the meantime, heat the oil in a frying pan and fry the meatballs in 10 min. Over medium heat until golden brown and done.
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Spoon the quinoa-bulgur mix on a bowl and spread the sweet potato stew over it. Garnish with the fennel green retained.
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Serve with the beef meatballs and sprinkle with the yogurt.
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Nutrition
515Calories
Sodium20% DV475mg
Fat20% DV13g
Protein48% DV24g
Carbs23% DV70g
Fiber48% DV12g
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