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Stew with endive, veg balls and amsterdamse onion gravy
Stew with vegetarian meatballs, endive and gravy of Amsterdam onions
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and boil in water with salt if necessary in 15 minutes.
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In the meantime, heat the butter in a frying pan and fry the vegetarian balls for 5 minutes on medium heat.
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Take the balls out of the pan and keep warm under aluminum foil. Stir the flour with a whisk through the remaining shortening and cook on medium heat for 3 minutes.
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Let the onions drain and halve them. Add to the pan together with the bouillon tablet and warm water.
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Stir well, bring to a boil and simmer for 5 minutes on medium heat until gravy.
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Heat the milk in a saucepan. Drain the potatoes and collect a cup of cooking liquid. Stamp the potatoes with the milk and mustard to a smooth puree.
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Put the pan back on the fire and add in portions the endive with 200 ml of cooking liquid (for 4 people) and let it shrink slightly on low heat.
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Add possibly. more cooking liquid to make it even smoother. Season with pepper.
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Divide the stew over the plates and divide the meatballs and the gravy over them. Serve the piccalilly.
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Nutrition
480Calories
Sodium0% DV1.520mg
Fat25% DV16g
Protein46% DV23g
Carbs19% DV57g
Fiber36% DV9g
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