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Laurie VanKlaveren
Tartare with cheese potatoes and zucchini
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Ingredients
Directions
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Heat 25 grams butter with the olive oil and fry the potatoes for 10 minutes with the lid on the pan. Scoop occasionally.
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Add the zucchini cubes and fry for 10 minutes without a lid.
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oast the onion and garlic for the last 3 minutes and fry briefly. Season with salt and pepper.
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Sprinkle the tart tarts with salt and pepper. Heat the rest of the butter and fry the meat for 2 minutes per side. Remove it from the pan and keep warm.
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Add the piccalilly to the shortening and stir well.
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Mix the cheese through the potatoes and zucchini. Serve the tarttails with the potatoes and the piccalilly gravy. Sprinkle the dish with parsley.
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Nutrition
600Calories
Sodium0% DV0g
Fat45% DV29g
Protein68% DV34g
Carbs16% DV48g
Fiber0% DV0g
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