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Swill stew with endive and bacon
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Ingredients
Directions
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Cut the onions into rings.
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Peel the potatoes and cut into cubes.
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Peel the swede and cut into cubes.
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Fry in a stirring bacon strips until they are brown and crispy.
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Keep them warm in a bowl under aluminum foil.
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Fry the onion rings in the bacon fat in between three to four minutes, shoving brown.
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Spoon them on the bacon and keep them warm.
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Stir in the potato cubes and cabbage cubes for two minutes in the bacon fat.
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Add the water and smother the potato and turnip roasted covered in gently for 8 to 10 minutes.
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Wash the endive endive under running water, cut the crop well and cut the head into strips of two cm wide.
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Turn the strips dry in a salad spinner or let them drain well in a colander.
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Stamp the potato and turnip with a pestle to a coarse puree.
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Add the endive with salt and pepper.
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Heat the stew until the endive begins to shrink.
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Spoon the stew into warm deep plates and spread the onion rings and bacon over them.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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