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Sybil318
Pig oyster with roots and salsa verde
Pork oyster with rainbow root mix, baby potatoes, capers and fennel seed.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Clean the garlic and cut finely. Wash the roots and peel them with the peeler. Mix with the garlic, fennel seed, oil, pepper and salt.
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Spread over a baking sheet covered with parchment paper and bake in the center of the oven for about 30 minutes.
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Bring a generous pot of water to the boil. Clean the potatoes and cut them in half lengthwise.
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When the water boils, put the unpeeled potatoes in the pan, bring to the boil again and cook for 12 minutes until done.
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Meanwhile, heat the grill pan without oil or butter. Dab the pig stools dry with some paper towels. Brush the meat with the oil and sprinkle with pepper and salt.
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Grill in approx. 8-10 min. Until done. Turn halfway.
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Meanwhile, clean the shallot for the salsa verde and cut roughly. Cut the parsley coarse and put in a high cup together with the shallot and the rest of the oil.
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Puree with the hand blender and season with pepper. Mix in the capers.
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Drain the potatoes and distribute them along with the pork stews and carrots. Serve the salsa verde.
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Nutrition
655Calories
Sodium15% DV360mg
Fat35% DV23g
Protein76% DV38g
Carbs22% DV66g
Fiber64% DV16g
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