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                                    Zarina Mohammad
                                
                            Potato turret with farmhouse cheese and arugula
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                    Ingredients
Directions
- 
                                Cut all potatoes lengthwise into 4 thick slices. Boil it in a little water in 5 minutes until al dente and pour it off.
- 
                                Heat the oven grill. Place the potato slices next to each other and spread over each slice chopped arugula (or celery) and a slice of young farmers cheese.
- 
                                Mix 2 tablespoons of olive oil with ½ tablespoon of lemon juice, salt and pepper and sprinkle this mixture over it.
- 
                                Put 4 slices of potato together and form 4 piles. Put them in an ovenproof dish and put them under a hot grill for about 3 minutes so that the cheese melts a little.
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Nutrition
                                285Calories
                            
                            
                                Sodium0% DV0g
                            
                            
                                Fat26% DV17g
                            
                            
                                Protein24% DV12g
                            
                            
                                Carbs6% DV19g
                            
                            
                                Fiber0% DV0g
                            
                        
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