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JPAULEYBUCKNER
Tartare with stir-fried carrot
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Ingredients
Directions
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Cut the onions into thin segments.
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Peel the carrot and cut into thin slices.
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Finely chop the parsley.
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Heat 2 tablespoons of olive oil in the woks, stir in onion, carrot and curry powder.
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Stir fry the vegetables for 2-3 minutes.
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Add 100 ml water and some salt and smother the vegetables in a gentle 2-3 minutes.
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Meanwhile, rub the tarttails with salt, freshly ground pepper and some olive oil.
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Roast them in a hot grill pan in 4-6 minutes brown and inside rose.
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Scoop the parsley through the vegetables.
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Put the vegetables on a plate and put the tartar next to it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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