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Fast 'risotto' with truffle tapenade
Boiled rice with mushrooms, parsnip and truffle tapenade.
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Ingredients
Directions
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Clean the parsnip. Cut a piece of the top and bottom. Halve and cut into slices.
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Heat the oil in a large soup pot and fry the parsnip for 5 minutes on medium heat.
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Add the rice, water and bouillon tablet to the parsnip and cook for 5 minutes on medium heat. Cover well.
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Meanwhile cut the mushrooms fine. Heat the oil in a frying pan and fry the mushrooms for 8 minutes on a medium heat until golden brown.
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Meanwhile, cook the eggs for 5½ minutes. Remove from the heat, scare under cold water and peel them. In the meantime, finely chop the chives.
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Take the 'risotto' from the heat and stir in the chives, crème fraîche and truffle tapenade. Season with pepper and salt.
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Divide the risotto over 4 plates. Spoon the mushrooms in the middle, halve the eggs and put them on the mushrooms.
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Nutrition
590Calories
Sodium41% DV975mg
Fat45% DV29g
Protein38% DV19g
Carbs20% DV59g
Fiber28% DV7g
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