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Gimmini
Summer stock pot with string beans and chicken ribs
Dutch Dutch stew with chicken spareribs, potatoes, haricot beans and mustard.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Place the chicken ribs in an oven dish. Leave to cook in the middle of the oven for about 20 minutes. In the meantime, peel the potatoes, cut into pieces and cook until about 15 minutes until done. Drain and stamp fine.
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Cook the beans in large boiling water for 5 minutes until done. Beat the butter, milk mustard and string beans through the stew and season with salt and pepper.
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Put the stew on the plates, serve the spareribs.
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Nutrition
523Calories
Sodium32% DV760mg
Fat23% DV15g
Protein46% DV23g
Carbs25% DV74g
Fiber12% DV3g
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