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Ryan McGraw
White bean purée, Chinese cabbage and fennel thyme sausage
Fennel thyme sausage with white-bean puree and Chinese cabbage.
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Ingredients
Directions
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Slice the garlic. Halve the shallots and cut lengthwise into strips.
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Heat the oil in a frying pan and fry the sausages over low heat in 15 min. Around golden brown and done.
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Remove the sausages from the pan and keep warm under aluminum foil. Keep the shortening.
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In the meantime, heat the oil in a frying pan and fry the shallot, fennel seed and half of the garlic for 5 minutes on low heat.
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Meanwhile cut the Chinese cabbages into thin strips. Add and cook for 8 minutes on medium heat. Change regularly.
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Meanwhile, let the beans drain and put in a colander, rinse under cold running water and do with the rest of the garlic and the water in a pan.
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Heat the bean mixture 8 minutes on medium heat. Drain in a colander, but collect the cooking liquid.
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Put the beans back in the pan, add the oil, 4 per 4 people, 25 ml of cooking liquid and the shortening of the sausages and stamp with the puree mash to puree.
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Add some cooking liquid if the puree is too thick. Season with pepper and salt. Serve with the Chinese cabbages and the sausage.
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Nutrition
535Calories
Sodium32% DV775mg
Fat52% DV34g
Protein62% DV31g
Carbs6% DV19g
Fiber44% DV11g
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