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Greenteaching
Multigrain batard with root spread
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Ingredients
Directions
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Clean the forest pens with a peeler and grate them fine.
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Cut the spring onions into thin rings.
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Heat in a small pan the olive oil and smother the grated carrot with the white onion rings, the curry powder and a little water covered in four minutes gently cooked.
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Puree the root mixture in a blender and mix in the cottage cheese and salt and pepper.
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Delicious on slices of multigrain Batard, garnished with the green rings of spring onions and some finely chopped parsley.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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