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JessyTastic
Summer stall
Summer stall with garden peas, lettuce, chipolata and potato.
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Ingredients
Directions
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Peel the potatoes and boil them in water with salt in 20 minutes until done.
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In the meantime, heat the butter in a frying pan and fry the sausages in approx. 10 min. Around brown and done.
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Heat the milk. Drain the potatoes and stamp them with the puree mash with the milk and butter until a smooth puree.
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In the meantime, cook the frozen garden peas in 3 minutes, and cut the head of lettuce into strips.
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Scoop the garden peas with the slares through the puree.
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Cut the fresh mint into strips and add. Season with salt and pepper. Divide the stew and the sausages over plates.
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Serve immediately so that the lettuce remains crispy.
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Nutrition
505Calories
Sodium6% DV150mg
Fat34% DV22g
Protein46% DV23g
Carbs18% DV53g
Fiber16% DV4g
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