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TXSZSHRIMP
Sprouts stew with parsnip
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the almond flakes for 3 minutes. Scoop out of the pan on a plate and let cool.
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Peel the potatoes and parsnips and cut into equal pieces. Boil in a pan with water for 20 minutes.
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Meanwhile, clean the sprouts and halve them. Heat the oil in a stir-fry stir-fry the sprouts with the curry and 4 tbsp water in 10 minutes until al dente. Prepare the smoked sausage according to the instructions on the packaging and cut into slices.
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Drain the potatoes and collect 100 ml of the cooking liquid. Stamp with the butter and the cooking liquid into a smooth stew. Put the sprouts through and season with salt and pepper. Sprinkle with the almond shavings and serve with the slices of smoked sausage.
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Nutrition
651Calories
Fat51% DV33g
Protein42% DV21g
Carbs20% DV59g
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