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Alessandro Catorcini
Stew with spinach, cauliflower and lincolnshire bratwurst
Sometimes you only need a few ingredients. Crumbly potatoes, cauliflower, spinach and Lincolnshire sausage and you have a delicious stew.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Peel the potatoes, cut into equal pieces and boil them with a little salt in 15 minutes until done.
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Cut the cauliflower florets into quarters and add the last 5 min.
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In the meantime, heat the oil in a frying pan and fry the sausages on high heat all around.
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Turn down the heat and fry for 12 minutes. Times regularly.
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In the meantime, heat a wok or skillet without oil or butter and allow the spinach to shrink in parts. Drain in a colander.
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Drain the potatoes and cauliflower and collect 100 ml of cooking liquid. Add the butter and the cooking liquid and stamp with the puree mash to a smooth puree.
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Mix the spinach with the mustard through the puree. Season with pepper and salt.
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Divide the stew over the plates and serve the sausage and any additional mustard.
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Nutrition
665Calories
Sodium33% DV800mg
Fat57% DV37g
Protein60% DV30g
Carbs16% DV49g
Fiber36% DV9g
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