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Haricot-root-salad with hazelnuts
 
 
4 ServingsPTM15 min

Haricot-root-salad with hazelnuts


Salad from carrot, nuts and string beans.

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Directions

  1. 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.
  2. Boil the vegetables in 8 minutes until al dente. Drain and drain well.
  3. 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.
  4. 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.


Nutrition

190Calories
Sodium6% DV150mg
Fat18% DV12g
Protein6% DV3g
Carbs4% DV13g
Fiber32% DV8g

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