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Nicole Graham Holley
Mung bean stew with sausages, shallots and pumpkin
Mung bean stew with bratwurst, shallots and pumpkin.
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Ingredients
Directions
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Halve the shallots in length and cut lengthwise into strips. Slice the garlic. Ris the needles of the sprigs of rosemary and cut finely.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
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Squeeze out the orange. Heat the ghee in a pan with a thick bottom and fry the sausages in 5 min. Brown. Take out of the pan.
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Add the shallot and rosemary and fruit for 3 minutes. Add the garlic, red pepper, (freshly ground) pepper and salt if necessary. Fruit 2 min.
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Add the mung beans, sausages, tomato soup, orange juice and water. Bring to boil.
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Turn down the heat, put the lid on the pan and let it simmer on low heat for 40 minutes. Stir occasionally.
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Cut the pumpkin into pieces. Remove the seeds and the stringy interior and cut off the skin with a sharp knife.
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Cut the flesh into pieces and add to the stove after 15 minutes. Serve the stove in deep plates.
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Nutrition
640Calories
Sodium0% DV1.165mg
Fat52% DV34g
Protein64% DV32g
Carbs15% DV44g
Fiber56% DV14g
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