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Prairierose31
Chicken chipola sausage with three-color puree
Vegetable puree with chicken sausages.
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Ingredients
Directions
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Peel the carrot, cut into pieces and boil in a bottom of water in 10 minutes until done.
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Heat the butter in a frying pan and fry the sausages in low heat for 12 min.
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Cut the beet coarse and warm it in a pan. Prepare the sachets of puree separately. Stir in 1 part of the carrot.
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Stir the beets through part of the mash and the garden peas through the other part.
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Divide the puree with an ice cream roll on the plates. Serve with the sausage.
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Nutrition
545Calories
Sodium37% DV880mg
Fat45% DV29g
Protein40% DV20g
Carbs17% DV51g
Fiber20% DV5g
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