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Fiona
Hamburger bun with parsnip and nashi pear
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Ingredients
Directions
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Preheat the oven to 200 ° C and bake the ciabattas according to the instructions. Finely chop the garlic, grate the ginger and finely chop the pepper without seeds. Cut the nashi pear into thin segments.
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Scrape long ribbons of the parsnip with the peeler. Fry the fruit in a wok with two-thirds of the olive oil, the garlic with ginger and red pepper. Stir fry the parsnip ribbons for 2 minutes. Sprinkle with salt.
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Cut open the ciabattas and grill the cutting edges in a hot grill pan. Brush the hamburgers with olive oil and fry them in the grill pan for 4-6 minutes until tender and brown.
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Brush the cut surfaces of the ciabatta with curry sauce. Put the bottom sides each on a plate. Divide the arugula and parsnip over it and place the hamburgers with slices of nashi on them. Cover with the top of the buns.
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35 minMain dishgarlic, shallot, traditional olive oil, fennel thyme sausage, fennel seed, Chinese coal, cannellini canned beans, water,white bean purée, Chinese cabbage and fennel thyme sausage
Nutrition
640Calories
Fat51% DV33g
Protein50% DV25g
Carbs19% DV58g
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