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StephanieMI
Quinotto with shrimp, spinach and celeriac
Risotto with quinoa instead of rice, that is: quinotto. With celeriac, shrimp, spinach, sage and cottage cheese.
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Ingredients
Directions
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Cook the quinoa in the fish stock for 8 minutes until done. Leave for 5 minutes with the lid on the pan.
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Meanwhile, peel the celeriac and cut into equal pieces. Boil the celeriac for 8 minutes in the milk.
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Heat the oil in a frying pan. Fry the shrimps for 3 min. Scoop regularly. Remove from the pan and keep warm under a plate.
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Heat the oil in the pan. Add the spinach in parts and allow to shrink. Drain in a colander.
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Remove the pan with celeriac from the heat and mash the celeriac and milk with a hand blender until smooth. Season with salt and pepper.
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Mix the sage through the cottage cheese. Stir the celeriac puree, spinach and shrimp through the quinoa and spread the cottage cheese over it.
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Nutrition
500Calories
Sodium0% DV1.295mg
Fat25% DV16g
Protein70% DV35g
Carbs16% DV49g
Fiber44% DV11g
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