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CARLY819
Potato beetroot with vega chicken ragout
Rösti of potatoes and beet with a ragout of onion, zucchini, vegetarian chicken, flour and vegetable stock and celery.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Peel and grate the potatoes and beets with the fine grater from the food processor.
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Scoop the caraway seeds and the flour through them and season to taste with pepper and salt.
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Squeeze out the excess moisture (or push out the moisture in a sieve with the back of a spoon). Make 3 flat cookies per person of the mixture with your hands.
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Divide the biscuits over a griddle covered with parchment paper, drizzle with the oil and cook in the center of the oven for about 20 minutes until done.
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Meanwhile, cut the onion. Halve the zucchini in the length and cut into slices. Heat the oil in a frying pan and fry the onion for 3 minutes.
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Add the zucchini and vega pieces and cook for 5 min on medium heat. Add the rest of the flour and cook for 2 minutes. Change regularly.
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Crumble the bouillon tablet over the pan and add the water. Bring to the boil and cook on low heat for 5 minutes.
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Add more water if the ragout is too thick. In the meantime, finely chop the celery and scoop through the ragout.
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Remove the roasted cookies from the oven. Heat the oil in a frying pan and fry until golden on a medium heat until golden brown and crispy.
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Serve with the ragout.
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Nutrition
205Calories
Sodium17% DV405mg
Fat11% DV7g
Protein22% DV11g
Carbs7% DV22g
Fiber20% DV5g
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