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Stewed carrots with basil and goat's cheese
Vegetarian French carrot stew with garlic, white wine, spring onion, black olives and soft goat's cheese.
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Ingredients
Directions
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Peel the carrots with a peeler and cut into 2 cm sloping pieces. Cut the spring onion into rings, the garlic fine and the basil coarse.
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Heat the oil in a frying pan and stir-fry the carrots with the garlic 3 min. Add the wine.
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Put the lid on the pan and simmer for 10 minutes until the carrots are al dente.
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Add the spring onion, the drained olives and capers. Heat everything for another 2 minutes. Season with salt and pepper.
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Sprinkle with the basil and the crumbled goat's cheese.
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Nutrition
225Calories
Sodium0% DV1.500mg
Fat26% DV17g
Protein10% DV5g
Carbs4% DV11g
Fiber88% DV22g
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