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Amanda Handy
Currywhite with parsley puree
A tasty Dutch recipe. The vegetarian main course contains the following ingredients: chicory (750 g), red pepper, mix for (vegetable sauce fine garden herbs (150 g)), curry powder (pot of 20 g), mashed potatoes (750 g deep-freeze), fresh parsley (30 g) and salted cashew nuts (receptacle a 170 g).
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Ingredients
Directions
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Clean chicory and remove bitter ends.
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Cook about 7 minutes in a pan with salted water.
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Remove from water and let it drain.
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Keep cooking water.
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Meanwhile, pepper and cut into small cubes.
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Mix 250 ml of chicory casserole in saucepan with paprika cubes and vegetable sauce into a sauce, bring to the boil briefly until it binds.
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Add curry powder, pepper and salt to taste.
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Puree in microwave oven according to directions on packaging.
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Cut the parsley and create with hot mash.
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Bake the nuts in a dry frying pan for 2 minutes.
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Distribute chicory over 4 plates, pour vegetable sauce over it.
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Peel parsley puree and sprinkle nuts on it..
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Nutrition
410Calories
Sodium0% DV1.740mg
Fat34% DV22g
Protein26% DV13g
Carbs13% DV40g
Fiber52% DV13g
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