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Ingredients
- 40 g kandierter Ingwer
- 2 Streifen Orangenschale, Bio (à 1 x 4 cm)
- 90 g Mehl
- 20 g Zucker
- 2 TL Salz
- 40 g Butter, kalt, in Stücken
- 500 g Wasser
- 600 g Rote Bete, mit Schale
- 2 Fenchelknollen (à 300 g), in Spalten (2 cm breit), Fenchelgrün beiseite gelegt
- 4 EL Weißweinessig (z.B. Chardonnay-Essig)
-
4
EL Haselnussöl
or 4 EL Olivenöl - 3 Prisen Pfeffer
- Olivenöl, zum Einfetten
- 3 Lorbeerblätter
- Nutrition
- per 1 Portionen
- Calories
- 1687 kJ / 402 kcal
- Protein
- 6 g
- Carbohydrates
- 41 g
- Fat
- 21 g
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