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Fatimah Soumanou
Puffed sweet potato with a Tuscan carré
Baked sweet potato with onion, paprika, cherry tomatoes, Tuscan carré and cottage cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the potatoes and halve them unpeeled in length. Place each half on a piece of aluminum foil and fold the foil closed.
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Spread the potatoes over a griddle covered with parchment paper and grill in the middle of the oven for about 30 minutes.
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In the meantime, halve the peppers, remove the stem and seed lists and cut the flesh into 2 cm pieces. Clean the onion and cut into thin parts.
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Mix the pepper, onion, Italian herbs, oil, pepper and salt.
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Take the baking sheet with the potatoes after 15 minutes from the oven and divide the mixed vegetables and the unpeeled garlic clove next to it.
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Put back in the middle of the oven and bake for about 15 minutes. After 10 minutes, scoop the tomatoes through the vegetables and cook for another 5 minutes.
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Meanwhile, heat the oil in a frying pan and fry the Tuscan carré in 8 min. Over medium heat until golden brown and done. Times regularly.
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Take the potatoes and vegetables from the oven. Remove the skin from the puffed garlic and fine.
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Mix the garlic with cottage cheese and mayonnaise and season with salt and pepper.
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Carefully remove the foil from the potatoes and spread them with the vegetables over the plates.
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Divide the cottage cheese over it and serve the vegetables and carré.
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Nutrition
515Calories
Sodium30% DV720mg
Fat32% DV21g
Protein34% DV17g
Carbs20% DV59g
Fiber40% DV10g
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