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Stew with chipolata
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Ingredients
Directions
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Peel the potatoes and cut into 2 cm cubes. Heat two-thirds of the olive oil in a stir-fry stir-fry the stew vegetables 2-3 minutes. Sprinkle the ras el hanout over it and bake for another minute.
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Transfer the potato cubes and the stock and bring to the boil. Smother the stew vegetables and potatoes gently in 15-20 minutes.
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Brush the chipolata thinly with olive oil and fry in a hot grill pan in 6-8 minutes around brown and cooked. Turn them regularly.
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Stamp the stew vegetables and potato to a smooth stew. Add salt and pepper to taste. Serve with the sausages on it and with mustard and / or piccalilly.
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Nutrition
650Calories
Fat52% DV34g
Protein50% DV25g
Carbs18% DV55g
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