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Sonja Ansell
Carrot and pointed cabbage with herb croutons
Also try this delicious carrot and pointed cabbage with herb croutons
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Ingredients
Directions
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Brush the slices of bread with 1 tablespoon of olive oil mixed with the pesto. Roast them under a hot oven grill.
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Remove the carrot and scrape it into long ribbons. Remove the leaves from the cabbage. Leave them whole or cut them into wide strips.
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Blanch the vegetables for 2 minutes, drain and rinse cold water.
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Heat the rest of the olive oil in a wok. Fruit the garlic.
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Spoon the vegetables, cream cheese and lemon juice through it and stir fry until the cheese has melted. Add salt and pepper to taste.
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Cut the bread into small cubes and sprinkle over the dish before serving.
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Nutrition
755Calories
Sodium0% DV0g
Fat83% DV54g
Protein46% DV23g
Carbs12% DV37g
Fiber0% DV0g
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