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Lepowers
Puree of sweet potatoes with roasted swede and salmon
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Ingredients
Directions
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Cook the potato cubes for about 15 minutes in plenty of water with salt. Drain and drain well. In the meantime, preheat the oven to 220ºC.
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Cut the turnip in slices of about 2 cm thick and then cut into small blocks. Hash the swede and scallions with the cajun spices, half the sage and 1 tablespoon oil and put them on a baking sheet. Roast the vegetables in the oven in about 20 minutes until golden brown. In between, switch over once.
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In the meantime, heat the butter with the rest of the sage and let it fizz, but do not turn brown. Keep separate.
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Sprinkle the salmon around with salt and pepper. Heat the rest of the oil and fry the salmon for about 5 minutes per side.
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Meanwhile, crush the sweet potatoes into a coarse mash and stir in the cream and the sage butter.
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Serve the puree on warm plates with the salmon and roasted turnip. Sprinkle with the almond shavings.
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Nutrition
610Calories
Sodium0% DV0g
Fat52% DV34g
Protein70% DV35g
Carbs13% DV38g
Fiber0% DV0g
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