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Amy Rosen Allen
Priestamp with vega smoked sausage and roasted almond shavings
Stew of leeks with cauliflower, celery, vegetarian smoked sausage and toasted almond shavings.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and cook them with salt in 15 minutes in a generous pan until done.
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Cut the cauliflower florets into quarters and add the last 5 min. Add the leeks the last minute.
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In the meantime, heat the smoked sausages without packaging in a pan of hot, non-boiling water for 10 minutes.
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Heat a frying pan without oil or butter and toast the almonds in 5 min. Until golden brown. Let cool on a plate.
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In the meantime, finely chop the celery and let the capers drain. Drain the potatoes and vegetables and pick up a cup of cooking liquid.
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Put the potatoes and vegetables back in the pan with the milk, mustard, celery and capers. Stamp with the puree pestle to a smooth puree.
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Add some cooking liquid to make it even smoother. Season with pepper and salt.
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Divide the plates and spread the smoked sausage over it. Sprinkle with the almond shavings.
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Nutrition
570Calories
Sodium0% DV1.040mg
Fat48% DV31g
Protein34% DV17g
Carbs17% DV50g
Fiber44% DV11g
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