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Summer stew with lamb's lettuce and romes
Dutch summer stew with romaatjes, fresh chives, lamb's lettuce, crème fraîche and fried bacon strips.
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Ingredients
Directions
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Peel the potatoes. Cook them in a pan with a bottom of water and salt in approx. 20-25 minutes until done. Wash the to and halve. Cut the chives finely. Remove the carrots from the lamb's lettuce.
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Drain the potatoes. Mash the potatoes with crème fraîche, pepper and nutmeg. Scoop the lamb's lettuce, to, chives and bacon strips through the mash.
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If the stew has cooled too much, the pan can be put on the fire for a moment.
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Nutrition
525Calories
Sodium26% DV615mg
Fat46% DV30g
Protein52% DV26g
Carbs13% DV38g
Fiber20% DV5g
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