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Sprout stew
Dutch stew with potatoes, Brussels sprouts, cod fillet, tapenade, almond shavings and crème fraîche.
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Ingredients
Directions
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Clean the sprouts.
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Peel the potatoes and cut them into pieces. Boil them in water with salt in 20 minutes until done. Add the sprouts after 5 minutes.
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In the meantime, preheat the oven to 200 ° C.
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Place the cod on a baking tray covered with parchment paper. Brush with the tapenade and sprinkle with the almond shavings.
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Bake the cod in the oven for about 20 minutes until done.
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Drain the potatoes and sprouts and add the crème fraîche. Stamp with puree pestle. Add pepper and possibly salt.
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Serve with the cod. Bon appétit! .
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Nutrition
535Calories
Sodium7% DV165mg
Fat32% DV21g
Protein54% DV27g
Carbs18% DV55g
Fiber40% DV10g
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