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Saara
Tartar with baked potatoes and bean salad
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Ingredients
Directions
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Cook the green beans, sugarsnaps and broad beans for 4-5 minutes.
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Drain and rinse cold water.
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Mix the beans and sugarsnaps with the radish and half of the parsley.
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Heat half of the oil and fry the sweet potato cubes golden brown.
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Mix the ingredients for the dressing.
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Tear the salad leaves slightly smaller and divide the bean salad and dressing.
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Sprinkle the tart tarts with salt and pepper.
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Heat the rest of the oil and fry the tarttails for about 2 minutes per side.
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Sprinkle the salad with the Parmesan cheese and serve with the sweet potatoes and tartar.
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Nutrition
650Calories
Sodium0% DV0g
Fat40% DV26g
Protein80% DV40g
Carbs19% DV57g
Fiber0% DV0g
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