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Melissa Sweet
Haricot-root-salad with hazelnuts
Salad from carrot, nuts and string beans.
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Ingredients
Directions
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Remove the stem set from the string beans and cut into 2 cm pieces. Peel the winter carrot and cut into slices of ½ cm.
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Boil the vegetables in 8 minutes until al dente. Drain and drain well.
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In the meantime, heat a frying pan without oil or butter and roast the hazelnuts in 5 minutes on a medium heat until golden brown.
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Remove the nuts from the pan, allow to cool on a plate and chop coarsely. Mix the vegetables with the oil and chilli sauce and sprinkle with the hazelnuts.
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Nutrition
190Calories
Sodium6% DV150mg
Fat18% DV12g
Protein6% DV3g
Carbs4% DV13g
Fiber32% DV8g
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