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Multigrain batard with root spread
 
 
6 ServingsPTM10 min

Multigrain batard with root spread


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Directions

  1. Clean the forest pens with a peeler and grate them fine.
  2. Cut the spring onions into thin rings.
  3. 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.
  4. Puree the root mixture in a blender and mix in the cottage cheese and salt and pepper.
  5. 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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