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Poulet au quatre-épices, purée de butternut au gorgonzola
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Ingredients
- 4 blancs de poulet
- 1 c. à café de quatre-épices, et 1 pincée
- du sel
- du poivre moulu
- 1 c. à soupe d'huile de tournesol
- 400 g d'eau bouillante
- 500 g de courge butternut, en dés d'1 cm
- 250 g de pommes de terre farineuses, en dés d'1 cm
- 80 g de gorgonzola
- 40 g de gorgonzola, émietté
- 50 g de noix décortiquées de Grenoble
- Nutrition
- per 1 portion
- Calories
- 1698 kJ / 406 kcal
- Protein
- 37 g
- Carbohydrates
- 17 g
- Fat
- 20 g
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