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Robert Salmon
Summer stew with Italian meatballs
Summer stew with Italian meatballs, leeks, green beans, mustard and cherry tomatoes.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Cook the potatoes in a little water in about 20 minutes until done.
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Meanwhile, clean the leeks and cut into thin rings.
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Remove the stalk and the tip of the green beans and halve the beans. Boil the beans in a bottom of water in approx. 10 minutes until al dente.
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Put the leeks on the beans for the last 5 minutes and cook with them. Cut the cherryto into parts.
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Warm the meatballs according to the instructions on the package. Drain the potatoes and puree with the oil and the mustard.
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Drain the beans and leeks and scoop through the mash. Season with pepper and salt. Create the to.
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Scoop the stampot into bowls. Spoon the sauce through the meatballs and spread over it.
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Nutrition
610Calories
Sodium24% DV585mg
Fat57% DV37g
Protein46% DV23g
Carbs19% DV56g
Fiber12% DV3g
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