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Summergale11
Endive stew with sweet potato and turkey fillet
Stew of endive, red pepper and sweet potato with turkey.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and cook them with a little salt in 10 minutes until done.
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Meanwhile, toast the pine nuts in a frying pan without oil or butter in 3 min. On medium heat until golden brown.
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Remove from the pan and allow to cool on a plate.
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Meanwhile, heat the grill pan. Brush the turkey fillet with the oil and pepper. Grill the turkey over 5 minutes on a high heat. Times regularly.
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Halve the peppers, remove the stalk and the seeds and cut the flesh into small cubes.
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Drain the potatoes and stamp with the puree pestle into a coarse puree.
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Spoon the peppers and endive through the mash and heat for 3 minutes on a low heat. Season with pepper.
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Divide the stew over the plates and add the turkey breast. Sprinkle with the roasted pine nuts.
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Nutrition
435Calories
Sodium5% DV120mg
Fat20% DV13g
Protein44% DV22g
Carbs18% DV54g
Fiber36% DV9g
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