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Timbaaltje van worteltagliatelle
A delicious European recipe for a timbaaltje van worteltagliatelle.
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Ingredients
Directions
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Bring a pan with plenty of water and a little salt to the boil.
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Cut the winter pins on both sides straight and scrape them into thin, long slices with a peeler or cheese slicer.
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Cut the slices in length. Blanch the slices in the boiling water for 30 seconds and rinse them under cold water.
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Grate half an orange and cut off the rest of the peel of the oranges.
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Cut out the parts between the membranes and collect all the moisture. Cut the parts into pieces.
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Mix the orange segments with the roots.
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Make a sweet-sour dressing of the collected juice, the grater, the ginger syrup, the vinegar and the oil and season with salt and freshly ground (chili) pepper.
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Spoon this through the carrot salad and let it infuse for half an hour.
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Spoon the carrot salad into a bowl, press well and pour it on a plate. Make single portions.
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Sprinkle with the pecans, garnish with the arugula and sprinkle with some remaining dressing.
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Nutrition
195Calories
Sodium0% DV0g
Fat17% DV11g
Protein4% DV2g
Carbs6% DV18g
Fiber0% DV0g
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