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Tartare with stir-fried chicory
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Ingredients
Directions
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Peel the potatoes, cut into large pieces and boil in five cm of water with a little salt in twenty to twenty-five minutes.
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Peel the onions.
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Cut an onion into thin rings and cut the other.
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Cut a thin butt of chicory bushes and cut the bushes in quarter lengthwise, or thick shrubs in six.
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Heat half of the olive oil in a stirring fruit until the chopped onion is softly glazed.
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Spoon the chicory and thyme with salt and pepper and stir fry the chicory for 3-4 minutes.
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Add the vinegar and a little water and stir fry for another three to four minutes until the praise is done.
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In the meantime, heat the rest of the olive oil in a frying pan.
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Bake the tarttails brown in four to six minutes and rosé on the inside.
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Divide the onion rings around it during baking.
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fry until golden brown and cooked.
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Put the tartar on plates with the onions on it.
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Spoon the chicory and potatoes next to it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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