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PETEZOE
Crunchy Brussel sprouts with walnuts
For a real Dutch winter these crispy sprouts with walnuts are highly recommended.
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Ingredients
Directions
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Clean the sprouts and wash them. Cut the garlic into thin slices. Cut the walnuts into pieces.
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Boil the sprouts in a thin base of water with salt for about 4 minutes. Drain the sprouts over a sieve and rinse with cold water.
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Heat the oil in a wok. Bake the bacon cubes for about 1 min. Scoop out of the wok with a skimmer.
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Stir-fry the sprouts on medium heat approx. 2 min. Fry the garlic and walnuts for approx. 30 seconds. with it. Stir in the thyme and bacon.
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Season with pepper and salt.
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Nutrition
265Calories
Sodium9% DV225mg
Fat31% DV20g
Protein18% DV9g
Carbs3% DV10g
Fiber32% DV8g
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