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Valerie Scott
Provencal potato with fennel sausage
Venison sausage with Provençal potato wedges and salad of winter carrot, cucumber and fresh yoghurt dressing.
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Ingredients
Directions
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Heat the oil in a frying pan and fry the sausages over low heat in 15 min. Around golden brown and done.
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Meanwhile, heat the oil in a large frying pan and fry the potato wedges with pepper and salt for 15 minutes on medium heat. Change regularly.
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Peel the winter carrot with the peeler and wash the cucumber. Cut them both lengthwise into long ribbons with the peeler.
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In a dish mix the dressing with the lamb's lettuce, carrot, cucumber, pepper and salt.
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Slice the chives and spread over the salad.
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Mix the oil with the mayonnaise, mustard and pepper. Divide the potato wedges, salad and sausage over the plates and serve the mayonnaise mustard dip.
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Nutrition
845Calories
Sodium0% DV1.000mg
Fat88% DV57g
Protein54% DV27g
Carbs17% DV51g
Fiber32% DV8g
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