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Sue Lau
Sweet potato syrup with roasted portobello
A tasty recipe. The vegetarian main course contains the following ingredients: portobello mushrooms, extra virgin olive oil with garlic flavor and chilli, roasted peppers (pot `465 g), Roquefort or Danish Blue, garlic chives (` 20 g), sweet potatoes, coarse sea salt, (freshly ground) black pepper, olive oil and lamb's lettuce (75 g).
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Ingredients
- 2 portobello mushrooms
- 2 tablespoons extra virgin olive oil with garlic flavor and chilli
- 2 roasted peppers pot `465 g
- 100 g Roquefort or Danish Blue
- Bag garlic chives `20 g
- 300 g sweet potatoes
- Coarse sea salt
- (freshly ground) black pepper
- 3 tablespoons olive oil
- 1 bag lamb's lettuce 75 g
Kitchen Stuff
Directions
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Wipe Portobello's with paper towels, cover with chilioli and leave at least 10 minutes.
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Cut peppers into strips.
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Roquefort crumble.
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Cut chives finely.
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Grill pan until hot.
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Peel the potatoes and grate them (in a food processor).
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Salt and pepper above it.
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Create half of chives.
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Mixture into 6 portions.
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Fry portobello in roughly 8 minutes in a grill pan and brown until al dente.
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Meanwhile, heat olive oil in large frying pan and grind in shredded potatoes.
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Impressing mounds and browning in 2 to 3 minutes, with spatula turning gently and other side brown cans.
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Spread the lamb's lettuce on two plates.
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Place röstikoekjes in the middle roof tiles.
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Place roasted portobello on roasted cookies and garnish with pepper strips.
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Sprinkle Roquefort and the rest of chives..
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Nutrition
625Calories
Sodium0% DV1.005mg
Fat68% DV44g
Protein30% DV15g
Carbs17% DV50g
Fiber8% DV2g
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