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Vegetables with bay leaves, clove and pepper on sour
Winter carrot, green pepper and haricots with laurel, clove and pepper on sour.
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Ingredients
Directions
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Peel the carrot and cut into strips of 2 cm long and ½ cm thick. Clean the peppers and cut into strips.
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Clean the haricots verts and do with the carrots, peppers, vinegar, sugar, spices and the salt in a pan with a thick bottom.
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Bring to a boil and cook over low heat for 20 minutes.
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Meanwhile, bruise the needles of the rosemary with the blade of a knife. Remove the pan from the heat and stir in the oil and rosemary.
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Allow to cool completely to room temperature.
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Nutrition
500Calories
Sodium0% DV1.019mg
Fat58% DV38g
Protein4% DV2g
Carbs11% DV34g
Fiber24% DV6g
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