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Vegatarian endive stew
Stamppot endive with vegagehakt and white wine.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Bring a pot of water to the boil and cook the potatoes covered in 20 min. Until done.
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Cut the onions. Heat the butter in a frying pan, add the onion and press the garlic above it. Fry the onion and garlic for 2 minutes on low heat.
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Add the minced meat and fry. Stir in the meatballs with herbs and wine and season with pepper. Simmer for 3 minutes on low heat.
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Meanwhile, cook the endive in a generous pan in 5 minutes until done. Drain and drain in a colander. Push out as much moisture as possible with the back of a spoon.
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Heat the milk and drain the potatoes. Pour the milk with the potatoes and crush.
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Scoop the endive through the mash, spread over the plates and serve with the finely chopped.
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Nutrition
465Calories
Sodium0% DV1.390mg
Fat15% DV10g
Protein44% DV22g
Carbs21% DV62g
Fiber56% DV14g
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