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WilliamVuitton
Stew from the oven with spiced hazelnuts
Stew with fennel seeds, hazelnuts, cinnamon and curry.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the fennel seed into the mortar (or with the convex side of a spoon on a plank) and scoop with the rapeseed oil and the sea salt.
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Season the fennel oil with pepper.
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Peel the winter carrot and cut in quarters lengthwise. Cut the quarters into 3 cm pieces. Peel the onions and cut into 8 parts.
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Peel the potatoes and cut into pieces of 3 cm. Cut the unpeeled garlic cloves into the mortar.
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Put the potatoes, vegetables and garlic in a bowl and scoop with the fennel oil.
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Spread over a baking sheet covered with parchment paper. Bake for about 40 minutes in the oven. Change every 10 min.
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Bake for about 40 minutes in the oven. Change every 10 min.
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Meanwhile, mix the hazelnuts with the oil, cinnamon and curry in the baking dish. Roast about 10 minutes above the center of the oven.
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Spoon halfway. Remove from the oven and allow to cool.
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Take the vegetables out of the oven and peel the garlic. Put the vegetable mixture in a large bowl and crush coarsely.
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Mix in the milk and the rest of the (canola) oil and season with pepper. Sprinkle with the roasted hazelnuts.
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Nutrition
620Calories
Sodium12% DV280mg
Fat58% DV38g
Protein22% DV11g
Carbs18% DV53g
Fiber44% DV11g
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