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Jerrijohnson
Brussels sprouts with goat's cheese and olives
A tasty Dutch recipe. The main course contains the following ingredients: slightly crumbly potatoes, cleaned Brussels sprouts (a 350 g), extra virgin olive oil, garlic (pressed), soft goat cheese (eg Bettine Blanc 58), flat parsley (leaves finely chopped), black olives (kalamata ( 300 g) and halved).
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Boil the potatoes in water with salt in 20 minutes until done. Cook the sprouts for the last 10 minutes. Drain, but leave a layer of 5 mm water in the pan. Put the potatoes and sprouts back in the pan. Add the oil, garlic and goat cheese and stamp with the mashed pestle into a coarse puree. Season with salt and pepper.
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Pour in the parsley and olives and divide the stew over 4 plates.
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Nutrition
500Calories
Sodium0% DV1.150mg
Fat48% DV31g
Protein26% DV13g
Carbs15% DV44g
Fiber16% DV4g
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