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Drents multigrain bread with parsnip salad
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Ingredients
Directions
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Grate the parsnip coarsely or scrape in julienne.
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Finely chop the parsley and cut the mushrooms into slices.
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Mix in a deep plate the mayonnaise, yogurt, 0.5 tablespoon of lemon juice and 1 teaspoon lemon zest with some salt and freshly ground black pepper to make a dressing.
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Put in the parsnip and half of the parsley.
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Heat the olive oil in a frying pan and fry the mushrooms on high heat, shoving nicely brown.
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Sprinkle 1-2 tablespoons of lemon juice and let the moisture evaporate.
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Sprinkle with salt and pepper.
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Place each slice of bread on a plate and spread out the parsnip salad.
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Spoon the mushrooms and sprinkle over the rest of the parsley.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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