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Crispy winter vegetables with coconut nut crunch
 
 
4 ServingsPTM30 min

Crispy winter vegetables with coconut nut crunch


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Directions

  1. Preheat the oven to 150 ° C. First make the crunch and mix all nuts, coconut and sugar together. Spread over the baking sheet and sprinkle with salt and (chili) pepper. Bake for about 30 minutes in the middle of the oven and shove a few times in between. Remove from the oven and allow to cool.
  2. Bring a pot of water and salt to the boil. Blanch the carrot and parsnip for about 3 minutes in the boiling water. Drain and rinse with cold water.
  3. Heat the oil in a stirring fruit in the onion for about 5 minutes at a low setting.
  4. Add all vegetables and garlic and stir-fry for about 5 minutes at medium height. Pour in the stock and bring to the boil.
  5. Stir the cornstarch smooth with water and add it to the broth while stirring until the sauce is lightly bound.
  6. Season the vegetables with a dash of sweet soy sauce. Spoon into a bowl and sprinkle with the nut crunch.
  7. Delicious with white rice.

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Nutrition

335Calories
Sodium0% DV0g
Fat32% DV21g
Protein18% DV9g
Carbs7% DV22g
Fiber0% DV0g

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