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April Kammerzell
Beetroot with organic sausages
In 20 minutes on the table: a stew of celeriac, chickpeas and beets. Delicious with organic sausages.
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Ingredients
Directions
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Bring a large pot of water and the bouillon tablet to the boil. Peel the celeriac, cut into large pieces and cook until tender for about 10 minutes.
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Drain, but collect some cooking liquid.
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Meanwhile, grate the beets fine.
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Heat the oil in a frying pan over medium heat and fry the sausages in 10 min. Brown.
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In the meantime, crush the celeriac with the (coconut) milk and possibly some cooking liquid into a smooth puree.
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Rinse the chickpeas under cold running water and let it drain. Mix the purée together with the beetroot and serve with a sausage.
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Nutrition
325Calories
Sodium28% DV675mg
Fat25% DV16g
Protein34% DV17g
Carbs7% DV22g
Fiber56% DV14g
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