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Fennel leek pumpkin puree with black beans and tartar
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Ingredients
Directions
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Cook the fennel, leek and pumpkin for 10-12 minutes.
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Heat 1 tablespoon of olive oil and fry the garlic and red onion 2-3 minutes. Put the sage through it.
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Heat the beans without cooking. Drain the vegetables and puree them with salt, pepper and the onion mixture.
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Sprinkle the tarts with salt and pepper and fry in the rest of the olive oil for 2-3 minutes per side. Drain the beans.
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Serve the beans with the vegetable puree and tartar.
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Nutrition
335Calories
Sodium0% DV0.5g
Fat23% DV15g
Protein58% DV29g
Carbs6% DV17g
Fiber40% DV10g
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