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Basildon
Potatoes with goat's cheese and broccoli
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Ingredients
Directions
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Preheat the oven to 220 ° C. Clean the potatoes under running water and pat dry. Cut the potatoes into 2 cm sections. Halve very long parts. Finely chop the thyme and the rosemary. Stir in a bowl the rosemary, thyme with freshly ground pepper and olive oil and stir in the potato wedges.
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Divide the mixed potatoes with oil in a roasting pan. Crumble the goat's cheese into pieces and sprinkle over the potatoes. Roast the potatoes in the oven in 25-30 minutes until crispy brown and done.
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Cut the florets of the broccoli sprout. Peel the stalk and cut it into slices. Boil the broccoli florets and slices in a pan with plenty of boiling water with salt in 4 minutes al dente. Drain and put into a bowl. Serve the broccoli together with the potatoes.
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Nutrition
555Calories
Fat40% DV26g
Protein46% DV23g
Carbs17% DV51g
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