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Vegabolognese with chestnut mushrooms
Vegetarian bolognese sauce with chestnut mushrooms, winter carrot and celery.
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Ingredients
Directions
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Cut the mushrooms fine. Heat the oil in a wok and fry the mushrooms over high heat in 10 min. Brown. Stir frequently.
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Meanwhile, chop the onion and finely chop the garlic. Heat the oil in a frying pan and fry the onion and garlic on low heat for 2 minutes.
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Peel the winter carrot and cut into ½ cm (brunoise) cubes. Also cut the celery into pieces of ½ cm. Add to the onion and fruit for 5 minutes.
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Turn the heat high and add the tomatoes. Bring to the boil and reduce the heat. Add the mushrooms.
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Tie the herbs from the mix together with a piece of kitchen rope and add to the sauce.
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Leave to cook slowly on low heat without lid for 30 minutes. Stir frequently. Remove the herbs.
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Season with the sugar, pepper and salt.
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Nutrition
245Calories
Sodium10% DV245mg
Fat25% DV16g
Protein14% DV7g
Carbs5% DV16g
Fiber16% DV4g
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