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Zarina Mohammad
Potato turret with farmhouse cheese and arugula
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Ingredients
Directions
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Cut all potatoes lengthwise into 4 thick slices. Boil it in a little water in 5 minutes until al dente and pour it off.
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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.
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Mix 2 tablespoons of olive oil with ½ tablespoon of lemon juice, salt and pepper and sprinkle this mixture over it.
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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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